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Tex-Mex Seafood Gazpacho




Source of Recipe


Marla


Recipe Introduction


To carry this hearty soup to a picnic, transport the cold gazpacho in a vacuum bottle and surround the shrimp and scallops with ice in a cooler. Combine them just before serving.


List of Ingredients




Tex-Mex Seafood Gazpacho




� 8 ounces fresh or frozen peeled and deveined small shrimp

� 8 ounces fresh or frozen bay scallops

� 4 cups water

� 1/4 teaspoon salt

� 4 cups chopped, peeled tomatoes

� 2 cups chopped, seeded cucumber

� 1 cup chopped green sweet pepper

� 2 5-1/2-ounce cans (1-1/3 cups total) hot-style vegetable juice

� 2 tablespoons sliced green onion

� 1 tablespoon chopped jalapeno pepper

� 1 tablespoon snipped fresh cilantro or parsley

� 1 tablespoon lemon juice or lime juice

� 1/4 teaspoon salt � 1 clove garlic, halved

� 2 - 3 teaspoons snipped fresh cilantro or parsley (optional)




Recipe



1. Thaw shrimp and scallops, if frozen. In a large saucepan bring water and 1/4 teaspoon salt to boiling. Add shrimp and scallops. Simmer, uncovered, for 1 to 3 minutes or until shrimp and scallops turn opaque, stirring occasionally. Drain shrimp and scallops; cover and chill.

2. Meanwhile, set aside 1 cup of the chopped tomato, 1 cup of the chopped cucumber, and 1/2 cup of the chopped green pepper. In a large mixing bowl combine remaining chopped tomato, remaining chopped cucumber, remaining green pepper, the vegetable juice, green onion, jalapeno pepper, 1 tablespoon cilantro or parsley, lemon juice or lime juice, 1/4 teaspoon salt, and garlic.

3. In a blender container or food processor bowl cover and blend or process mixture, half at a time, until smooth. Return to the large mixing bowl. Stir in reserved chopped tomato, cucumber, and green pepper. Cover and refrigerate for at least 2 hours or up to 24 hours.

4. Just before serving, stir in shrimp and scallops. If desired, garnish each serving with additional cilantro or parsley.

Makes 4 servings.