Grilled Spanish Seafood Gazpacho
Submitted by: entrepeneur
This traditional tomato/vegetable soup is loaded served cold with fresh grilled shrimp and scallops.
Ingredients
- 2 14.5 oz cans whole peeled tomatoes, no salt added, undrained
- 2 roasted red peppers, seeded & chopped
- 2 cucumbers, seeded & chopped
- 2 cloves garlic, minced
- 1/4 cup sherry vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon saffron threads
- 3 cups crusty bread cubes
- 1/2 pound medium shrimp, cleaned & tails removed
- 1/2 pound bay scallops
- 1 teaspoon fresh basil leaves, chopped
- 1 teaspoon fresh cilantro, chopped
- 2 teaspoons salt or to taste
- 1 teaspoon black pepper or to taste
- 1 cup seafood stock
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Method
Roughly chop the tomatoes, reserving the juice. Add the tomatoes, tomato juice, peppers, cucumbers, garlic, vinegar, olive oil, saffron and bread cubes into to a covered container and refrigerate for 6 hours. Remove mixture from refrigerator and puree in a food processor (in batches, if necessary). Return to a covered container and chill one hour. Meanwhile, heat grill pan on stove top and cook shrimp & scallops two to three minutes on each side or until cooked through. Remove soup from refrigerator and stir in the basil, cilantro, salt and pepper. Add seafood stock as needed only to slightly thin soup to desired consistency. To serve, ladle soup into chilled martini glasses and garnish with grilled seafood and additional cilantro, if desired.
Notes:
Number of Servings: 12
Submitted by: entrepeneur ( See all of entrepeneur Recipes )
