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Chilled Seafood Gazpacho

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Ingredients
For soup
  Diced tomatoes 946 Milliliter (4 Cups, Fresh)
  Green bell pepper 1 , diced
  Green onions 1 Bunch (100 gm), diced
  Chicken broth 350 Milliliter (1 1/2 Cups)
  Tomato juice/Clam tomato juice 236 Milliliter (1 Cup)
  Sauvignon blanc 2 Tablespoon
  Canned diced green chilies 4 1⁄2 Ounce (1 Can / 128 Gram)
  Green onions 1 Bunch (100 gm), chopped
  Garlic 2 Clove (10 gm), mashed
  Lime 1 , juiced
  Chopped fresh cilantro 1 Tablespoon
  Chili powder 1 Teaspoon
  Red pepper sauce To Taste (Splash)
For seafood
  Scallops 1⁄3 Pound, cooked (150 Gram)
  Crab legs 1⁄3 Pound, shelled and cooked (150 Gram)
  Baby shrimp 1⁄3 Pound, cooked (150 Gram)
  Olive oil 1 Tablespoon
  Salt 1 Pinch
  Lime 1⁄2 , juiced
  Salt To Taste
  Pepper To Taste
Directions

For the soup, in a blender or food processor, puree tomatoes, bell pepper, green onion, chicken broth, tomato juice, and Sauvignon Blanc until smooth.
Add the remaining ingredients and mix well.
Refrigerate for 1 hour.
For the seafood, mix all ingredients together and refrigerate for 1 hour.
Ladle soup into individual bowls and top with seafood.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Tomato

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