Seafood Gazpacho

  1. Whisk together first five ingredients in a medium sized bowl. Season with salt and pepper to taste. Add crab and shrimp and toss to coat. Cover and refrigerate while you prepare the vegetables.
  2. Combine all the hand-chopped vegetables in a large bowl. Remove about 1/4 of the vegetables and put in a food processor fitted with the chopping blade. Pulse a few times to get a finer chop and then return vegetables to the hand-chopped vegetable bowl. Add shrimp/crab mixture to vegetables and toss.
  3. Gradually add V-8 juice. Start with 1 cup and then add in 1/4 cup increments until you like the consistency. Add salt and pepper to taste. Chill for several hours before serving.
  4. Serve in pre-chilled individual glass bowls. Garnish with diced avocado, croutons and lime or lemon wedges. Drizzle with a great olive oil and pass tabasco or Sriracha sauce to individualize the heat.

garlic, lime juice, spanish sherry vinegar, ground cumin, olive oil, salt, shrimp, crab meat, tomatoes, yellow bell pepper, red pepper, hothouse cucumber, green onions, cilantro, jalapeno, lime, avocado, croutons, tabasco or

Taken from food52.com/recipes/36050-seafood-gazpacho (may not work)

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