Seafood Gazpacho Recipes

SHRIMP GAZPACHO

Shrimp Gazpacho image

This is an extremely tasty, refreshing cold soup that is wonderful on those hot, humid summer days... Did I mention that it's the easiest soup you'll ever make? Wonderful with fresh garden vegetables and served with a nice, hearty bread.

Provided by Dawn

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 20m

Yield 12

Number Of Ingredients 10

Ingredients

64 fluid ounces tomato and clam juice cocktail
3 pounds cooked shrimp, peeled and deveined
4 avocados, peeled and chopped
2 cucumbers, cubed
3 large tomatoes, diced
1 red onion, diced
1 bunch cilantro, chopped
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon pepper

Steps:

In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
Refrigerate until ready to serve.

Nutrition Facts : Calories 321.9 calories, Carbohydrate 29.1 g, Cholesterol 221.3 mg, Fat 11.2 g, Fiber 6.4 g, Protein 27.1 g, SaturatedFat 1.8 g, Sodium 948.4 mg, Sugar 8.7 g

SEAFOOD GAZPACHO

Seafood Gazpacho image

This soup is cool, refreshing and delicious on a hot summer day. Use vine ripe tomatoes for the best results.

Provided by Geema

Categories Crab

Time 25m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

2 cups fresh breadcrumbs
3 cloves garlic, minced
1 cucumber, peeled,seeded and diced
2 sweet red peppers, seeded and diced
3 jalapeno peppers, seeded and diced
1 medium red onion, chopped
5 ripe tomatoes, seeded and chopped
5 cups tomato juice
4 limes, juice of
1/2 cup olive oil
1 tablespoon cumin
salt and pepper
1 lb cooked shrimp or 1 lb crab
1 ripe avocado, peeled and diced

Steps:

Combine the bread crumbs and garlic and set aside.
Mix together the cucumber, red peppers, jalapeno peppers, onion, and tomatoes in a large bowl.
Pour in the tomato juice and lime juice and stir to combine.
Add the bread crumb mixture and stir in the oil.
Puree half the soup in a food processor or blender and stir it back into the half that is not pureed.
Season with cumin and salt and pepper to taste.
Refrigerate until cold.
Just before serving, stir in the crabmeat and avocado.

Nutrition Facts : Calories 313.5, Fat 15.8, SaturatedFat 2.4, Cholesterol 88.3, Sodium 594, Carbohydrate 30.6, Fiber 4.6, Sugar 9.8, Protein 15

CREOLE SPICED SEAFOOD GAZPACHO

Creole Spiced Seafood Gazpacho image

Provided by Emeril Lagasse

Categories appetizer

Time 6h41m

Yield 6 to 8 servings

Number Of Ingredients 28

Ingredients

2 1/2 pounds Creole tomatoes, peeled, seeded and chopped
2 red peppers, roughly chopped
2 medium yellow onions, roughly chopped
2 cucumbers, peeled and roughly chopped
4 stalks celery, roughly chopped
1/4 cup minced shallots
2 tablespoons minced garlic
2 tablespoons grated fresh horseradish
1/4 cup chopped fresh cilantro leaves
2 cups vegetable juice (recommended: V-8)
1/2 cup to 1 cup pepper-flavored vodka (recommended: Absolut Peppar Vodka)
2 tablespoons Worcestershire sauce
4 lemons, juiced
Dash liquid crab boil
Pinch cayenne pepper
Salt and black pepper
1/4 cup brunoise carrots
1/4 cup brunoise parsnips
1/4 cup brunoise red onions
1/4 cup brunoise red peppers
1/4 cup brunoise celery
1/4 cup brunoise cucumbers
1/2 cup extra-virgin olive oil
1/4 cup finely chopped fresh herbs, (such as basil, chervil, tarragon, etc.)
1 pound medium shrimp, peeled, tail-discarded, and cooked
1 pound lump crabmeat, picked for cartilage
1 pound lobster meat, cooked and diced
1 cup fresh herb salad

Steps:

In a food processor with a metal blade, combine the chopped vegetables, shallots, garlic, horseradish, and cilantro. Puree the mixture until slightly smooth. Add the vegetable juice, vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab boil. Puree until the mixture is smooth. Season with cayenne, salt, and pepper. Remove the mixture from the food processor and refrigerate for 6 hours, so the flavors can marry.
Bring a pot of salted water to a boil. Add the vegetables and blanch for 1 minute. Remove and shock the vegetables in a bowl of ice water. Remove the vegetables and pat dry.
In a mixing bowl, whisk the extra-virgin olive oil and remaining lemon juice together. Add the herbs and whisk well. Season with salt and pepper. In a mixing bowl, toss the brunoise vegetables with 1/4 cup of the vinaigrette and season with salt and pepper. Toss each of the seafood with the remaining vinaigrette. Season with salt and pepper.
To assemble, place a pile of each seafood in the bowls. Ladle the gazpacho into each bowl. Spoon the vegetable relish in the center of each bowl. Garnish with the herb salad.

CREOLE SPICED SEAFOOD GAZPACHO

Creole Spiced Seafood Gazpacho image

Provided by Emeril Lagasse

Yield 6 to 8 servings

Number Of Ingredients 28

Ingredients

2 1/2 pounds Creole tomatoes, peeled, seeded and chopped
1 pound medium shrimp, peeled, tail-off, and cooked
1 pound lump crab meat, picked for cartilage
1 pound lobster meat, cooked and diced
1 cup fresh herb salad, recipe follows
2 red peppers, rough chopped
2 medium yellow onions, roughly chopped
2 cucumbers, peeled and roughly chopped
4 stalks celery, roughly chopped
1/4 cup minced shallots
2 tablespoons minced garlic
2 tablespoons grated fresh horseradish
1/4 cup chopped fresh cilantro
2 cups V-8 juice
1/2 cup to 1 cup Absolute Pepper Vodka
2 tablespoons Worcestershire sauce
Juice of 4 lemons
Dash of Liquid Crab Boil
Cayenne
Salt and pepper
1/4 cup brunoise carrots
1/4 cup brunoise parsnips
1/4 cup brunoise red onions
1/4 cup brunoise red peppers
1/4 cup brunoise celery
1/4 cup brunoise cucumbers
1/2 cup extra-virgin olive oil
1/4 cup finely chopped fresh herbs, (like basil, chervil, tarragon, etc.)

Steps:

In a food processor with a metal blade, combine the chopped vegetables, shallots, garlic, horseradish, and cilantro. Puree the mixture until slightly smooth. Add the V-8 juice, Absolute Pepper Vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab boil. Puree until the mixture is smooth. Season with cayenne, salt, and pepper. Remove the mixture from the food processor and refrigerate for 6 hours, so the flavors can marry. Bring a pot of salted water to a boil. Add the vegetables and blanch for 1 minute. Remove and shock the vegetables in a bowl of ice water. Remove the vegetables and pat dry. In a mixing bowl, whisk the extra virgin olive oil and remaining lemon juice together. Add the herbs and whisk well. Season with salt and pepper. In a mixing bowl, toss the brunoise vegetables with 1/4 cup of the vinaigrette and season with salt and pepper. Toss each of the seafood with the remaining vinaigrette. Season with salt and pepper. To assemble, place a pile of each seafood in the bowls. Ladle the gazpacho into each bowl. Spoon the vegetable relish in the center of each bowl. Garnish with the herb salad.

SHRIMP GAZPACHO

Shrimp Gazpacho image

Here's a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

Ingredients

6 cups spicy hot V8 juice
2 cups cold water
1/2 cup lime juice
1/2 cup minced fresh cilantro
1/2 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce
1 pound peeled and deveined cooked shrimp (31-40 per pound), tails removed
1 medium cucumber, seeded and diced
2 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped

Steps:

In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.

Nutrition Facts : Calories 112 calories, Fat 4g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 399mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

GAZPACHO - REAL SEAFOOD NAPLES RECIPE

Gazpacho - Real Seafood Naples Recipe image

Provided by á-178825

Number Of Ingredients 14

Ingredients

32 oz chopped tomatoes
16 oz V8 juice
16 oz tomato juice
2 oz cider vinegar
2 oz EVOO
.4 oz iodized salt
. 2 oz minced garlic
.3 oz jalapeños or more to taste
.4 oz minced cilantro
2/3 cucumber, sm dice
1/2 red onion, sm dice
1 lg green pepper
1/4 sm red pepper, sm dice
1/2 yellow pepper, sm dice

Steps:

Stir together in holding container. Cover & store in refrigerator..

SHRIMP AND CRAB GAZPACHO

Shrimp and Crab Gazpacho image

For all you seafood lovers, here is a wonderful summertime cold soup, that is very flavorful and delicious.

Provided by Kittencalrecipezazz

Categories Crab

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

12 fresh ripe tomatoes, peeled and seeded
3 -4 cloves fresh garlic (or more or less to suit taste, I find that 3 cloves are just the right amount)
1/2 cup yellow bell pepper, diced small
1/2 cup red bell pepper, diced small
1/2 cup green bell pepper, diced small (do not use just green bell pepper, as the soup will be bitter, try to mix all together)
3/4 cup green onion (white part only)
3 cups cucumbers, peeled,seeded and diced
1/2 cup olive oil
3 tablespoons lemon juice
1 1/2 teaspoons salt, to taste
1/2 lb small shrimp, cooked and chilled
1/2 lb crabmeat, cooked and chilled (it is best to use fresh crab meat for this, but imitation can be used if desired)
crouton, for garnish

Steps:

In a food processor, place the garlic and tomatoes; blend until a rough-chop stage.
Dice peppers and green onions.
In a large mixing bowl, place the crushed tomatoes, cucumbers, peppers, green onions, olive oil, lemon juice and salt; mix well.
(if desired you may process all of the veggies for a smoother texture, if you prefer a chunky gazpacho, then leave the veggies chopped).
Chill for 2 hours.
Ladle into small soup bowls.
Cut the shellfish into bite-size pieces, and divide equally among the bowls.
Top with croutons, and freshly ground black pepper.

SHRIMP GAZPACHO

Shrimp Gazpacho image

This Spanish soup is traditionally made by adding olive oil to the vegetable puree; we left out the oil and used only a small amount to cook the shrimp.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 35m

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 pound medium shrimp, peeled and deveined, tails removed
Coarse salt and ground pepper
6 plum tomatoes, chopped (about 3 cups)
1/2 small red onion, chopped
2 garlic cloves, chopped
1/2 cucumber, peeled and chopped
1/2 cup finely chopped, jarred roasted bell peppers (we used both red and yellow peppers)
1 1/2 cups tomato juice
2 tablespoons red-wine vinegar

Steps:

In a large nonstick skillet, heat oil over high heat, swirling to coat bottom of pan. Season shrimp with salt and pepper. Add half the shrimp; cook until browned on both sides and opaque in the center, 3 to 4 minutes. Transfer to a plate; repeat with remaining shrimp (reduce heat if browning too quickly).
In a food processor, combine tomatoes, onion, garlic, cucumber, and half the roasted peppers; process until combined. Add tomato juice and vinegar; process until smooth. Season with salt and pepper.
To serve, divide tomato mixture among bowls; top with shrimp and remaining roasted peppers.

Nutrition Facts : Calories 212 g, Fat 7 g, Fiber 1 g, Protein 25 g

SHRIMP GAZPACHO

Shrimp Gazpacho image

Provided by Mary Baker

Categories Soup/Stew Tomato No-Cook Low Cal Shrimp Cucumber Chill Healthy Bon Appétit Oklahoma

Yield Serves 6

Number Of Ingredients 14

Ingredients

2 garlic cloves, chopped
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
1/2 pound cooked large shrimp, peeled, deveined
3/4 pound large plum tomatoes (about 6), seeded, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 large cucumber, peeled, seeded, chopped
1 bunch green onions, chopped
1/2 bunch fresh cilantro leaves, chopped
1 large jalapeño chili, minced
4 1/2 cups tomato juice, chilled
Lemon wedges

Steps:

Combine first 4 ingredients in medium bowl. Add shrimp; cover mixture and refrigerate 1 to 2 hours.
Combine tomatoes, green and red bell peppers, cucumber, green onions, cilantro and jalapeño in large bowl. Add tomato juice. Stir in shrimp mixture. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.) Ladle soup into bowls. Garnish with lemon wedges and serve.

GRILLED GAZPACHO SALAD WITH SHRIMP

Grilled Gazpacho Salad with Shrimp image

Provided by Elizabeth Karmel

Categories Salad Citrus Garlic Herb Onion Pepper Tomato High Fiber Dinner Shrimp Summer Grill/Barbecue Healthy Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 15

Ingredients

2 medium heads of garlic, separated into cloves, peeled (about 24 cloves)
3/4 cup olive oil, divided
1 1/2 pounds uncooked large shrimp, deveined but with shells intact*
8 firm plum tomatoes, halved lengthwise
2 bunches green onions; root ends trimmed, onions left whole
1 1-pound sweet onion (such as Vidalia or Maui), cut into 1/2-inch-thick slices
1 red bell pepper, quartered, cored
1 yellow bell pepper, quartered, cored
1 1/2 large English hothouse cucumbers, peeled, halved lengthwise
2 6x3x1-inch slices country-style bread
2 cups grape tomatoes, halved (about 1 pint)
1/4 cup red wine vinegar
1 teaspoon hot pepper sauce
1/2 cup thinly sliced fresh basil
Lime wedges

Steps:

Prepare barbecue (medium-high heat). Set aside 2 garlic cloves for bread slices. Place remaining garlic on double layer of heavy-duty foil; drizzle 3 tablespoons olive oil over. Fold up and seal packet. Place directly on grill rack and cook until garlic is very tender and golden, about 30 minutes. Open packet; cool garlic.
Toss shrimp (in shells) and 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Combine plum tomatoes, green onions, sweet onion, both bell peppers, and 2 tablespoons oil in large bowl; toss to coat. Arrange cucumber halves and bread slices on baking sheet; brush with 2 tablespoons oil. Sprinkle all vegetables with salt and pepper. Grill shrimp until just opaque, about 2 1/2 minutes per side; transfer to another bowl and cool. Grill vegetables until crisp-tender, turning frequently, about 3 minutes for plum tomatoes and green onions, 5 minutes for cucumbers, and 15 minutes for sweet onion and bell peppers. Transfer to large rimmed baking sheet. Grill bread slices until just beginning to crisp and grill marks appear, about 2 1/2 minutes per side. Rub bread with reserved garlic cloves, then discard garlic cloves.
Peel shrimp; transfer to large bowl. Cut all vegetables and bread into 1/2- to 3/4-inch pieces; add to shrimp along with any accumulated juices. Stir in grilled garlic cloves and grape tomatoes. Whisk vinegar, hot pepper sauce, and remaining 4 tablespoons oil in small bowl; pour over salad and toss to coat.
Do ahead: Can be made 1 1/2 hours ahead. Let stand at room temperature.
Stir thinly sliced basil into salad. Season salad to taste with salt and pepper. Serve with lime wedges.

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CHEF WOLFGANG PUCK’S SEAFOOD GAZPACHO RECIPE

chef-wolfgang-pucks-seafood-gazpacho image

2020-05-18 This seafood gazpacho recipe from Chef Wolfgang Puck, the prolific Austrian chef who laid the architecture for early Californian-cuisine at …
From masterclass.com
3.6/5 (7)
Category Entree
Cuisine Spanish
Total Time 25 mins

1. In a large stockpot on medium-high heat, add the olive oil. When the oil starts to lightly smoke after 1 minute, add the vegetables and tarragon. When the vegetables become glossy, deglaze with about 2 cups of white wine. Reduce the wine by half, then add the well-washed clams and cover stockpot. Steam until the clams open. Check after 8–12 minutes. Strain the clam juice through a fine sieve into a bowl over ice. Remove the clams and set aside, as you’ll use them when you plate the dish. Discard the vegetables. Set aside.
2. In a medium bowl, combine heirloom tomatoes, paprika, cayenne, sherry vinegar, olive oil, and salt. (This can be prepared a day in advance and marinated in the refrigerator.) Pass the tomatoes through a food mill. A blender or food processor can be substituted for a food mill; blend the tomatoes and pass through a fine sieve or strainer. Transfer the tomato broth to a medium bowl. Taste. Add 2 cups of the clam juice, whisk together. Taste.
3. Cut halved lobster tail into 4–5 bite-sized pieces and arrange them in the center of a serving bowl. Place cucumber slices in the empty spaces between the lobster pieces, and place other cucumber slices around the plate as you see fit. Pour about 1 cup of soup into the bowl. Place a shelled clam (from the stock) in the center of the composition. Top each plate with cherry tomato slices, kumquats, gooseberries, grape slices, clam meat, diced celery, and celery leaves. Use a knife to squeeze lemon juice with precision; the juice will run down the tip of the knife. Finish with a drizzle of olive oil.
Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Wolfgang Puck, Gabriela Cámara, Chef Thomas Keller, Massimo Bottura, Gordon Ramsay, Alice Waters, and more.

Seafood Gazpacho Recipes

SHRIMP GAZPACHO

This is an extremely tasty, refreshing cold soup that is wonderful on those hot, humid summer days... Did I mention that it's the easiest soup you'll ever make? Wonderful with fresh garden vegetables and served with a nice, hearty bread.

SEAFOOD GAZPACHO

This soup is cool, refreshing and delicious on a hot summer day. Use vine ripe tomatoes for the best results.

CREOLE SPICED SEAFOOD GAZPACHO

CREOLE SPICED SEAFOOD GAZPACHO

SHRIMP GAZPACHO

Here's a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. -Taste of Home Test Kitchen

GAZPACHO - REAL SEAFOOD NAPLES RECIPE

SHRIMP AND CRAB GAZPACHO

For all you seafood lovers, here is a wonderful summertime cold soup, that is very flavorful and delicious.

SHRIMP GAZPACHO

This Spanish soup is traditionally made by adding olive oil to the vegetable puree; we left out the oil and used only a small amount to cook the shrimp.

SHRIMP GAZPACHO

GRILLED GAZPACHO SALAD WITH SHRIMP

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