Seafood Gazpacho
Dive into the vibrant flavors of summer with this irresistible Seafood Gazpacho, a chilled Spanish-inspired soup that comes alive with a savory seafood twist. Bursting with freshness, this recipe combines sweet, ripe tomatoes, crisp cucumber, and tangy red bell pepper, blended into a silky base seasoned with olive oil, red wine vinegar, and a hint of garlic. Juicy jumbo shrimp and delicate lump crab meat take center stage, marinated with zesty lime juice and fragrant cilantro for a boost of coastal flair. Topped with creamy chunks of avocado and a dash of optional Tabasco for heat, this gazpacho is as refreshing as it is satisfying. Ready in under 30 minutes and served perfectly cold, it’s an elegant starter or light meal ideal for summer entertaining.
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Recipe Information
Ingredients
- 6 pieces Large ripe tomatoes
- 1 large Cucumber
- 1 large Red bell pepper
- 2 cloves Garlic
- 0.5 medium Red onion
- 0.25 cup Extra-virgin olive oil
- 3 tablespoons Red wine vinegar
- 2 cups Tomato juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 pieces Jumbo shrimp, peeled and deveined
- 1 cup Lump crab meat
- 2 tablespoons Lime juice
- 2 tablespoons Fresh cilantro, chopped
- 1 large Avocado
- 0.5 teaspoon Tabasco hot sauce (optional)
Instructions
Bring a medium pot of water to a boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Drain and immediately transfer them to an ice bath to cool. Once chilled, chop the shrimp into bite-sized pieces or leave them whole if preferred.
Cut a small 'X' at the base of each tomato. Bring a pot of water to a boil and blanch the tomatoes for 1 minute, then transfer them to an ice bath. Peel the skins, core them, and chop into large chunks.
Peel and chop the cucumber. Core and dice the red bell pepper. Mince the garlic and finely chop the red onion.
In a blender or food processor, combine the tomatoes, cucumber, red bell pepper, garlic, and red onion. Blend until smooth.
Add the olive oil, red wine vinegar, tomato juice, salt, and black pepper to the blender. Blend until well combined. Taste and adjust seasonings if necessary.
Pour the blended mixture into a large mixing bowl and refrigerate for at least 1 hour to chill and allow the flavors to meld.
In a small mixing bowl, toss the crab meat with the lime juice and chopped cilantro. Set aside.
Just before serving, dice the avocado. Ladle the gazpacho into bowls, and top with equal amounts of shrimp, crab meat, and avocado.
If desired, add a few drops of Tabasco hot sauce for extra heat.
Serve cold and enjoy this refreshing Seafood Gazpacho!
Nutrition Facts
Calories |
430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 1125 mg | 49% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 14.3 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1809 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
