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You are here: Home / Main dish / Summertime Seafood Gazpacho

Summertime Seafood Gazpacho

June 28, 2017 By Joe 3 Comments

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With summer upon us, I look for light refreshing meals such as this tasty seafood gazpacho. This is sure to be a hit with the whole family.

overhead view of a bowl of gazpacho.

Back in 2013 I did a gazpacho recipe and figured I should update it and add a little more adventure and taste to it.

Bowl of gazpacho with precooked shrimp.

I ran across a recipe, (pretty popular one too), using shrimp and scallops in gazpacho and thought that would be a great flavor combination. The recipe said to steam the scallops and buy pre-cooked shrimp. See the picture above…I did try it.  Easy peasy but it added zero flavor. And the precooked shrimp are rubbery and tough.

I decided to try this again and bump up the flavor. I used the same bay scallops, but instead of steaming them, I gave them a nice golden crust by frying them. The texture and flavor improved 100%.

The second attempt I used raw shrimp and fried them with a generous coating of Paul Prudhomme blackening seasoning. This is my number one favorite way of preparing shrimp. The shrimp are like a flavor bomb when cooked with the blackening seasoning.

Close up view of shrimp and bay scallops in gazpacho.

This gazpacho is also kicked up a little with the addition of some lemon juice and zest. This creates a perfect flavor compliment with the seafood.

Try some gazpacho this summer and fry up some seafood for added flavor.

And give these tasty recipes a try:

  • Summer Lobster Bake at Home
  • Seared Scallops with Lobster Brandy Sauce
  • Roasted Butternut Squash
  • Tomato Broccoli Pesto Pasta
  • Creamy Cauliflower Gratin
  • Seared Tenderloin Crostini
Summertime seafood gazpacho. Perfect warm weather meal. | joeshealthymeals.com

Summertime Seafood Gazpacho

This is a perfect hot weather meal...cool gazpacho and spicy seafood.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Spanish
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 6 servings
Calories: 242kcal
Author: Joe Boyle

Ingredients

  • 3 14.5 oz. cans crushed tomatoes
  • 1/4 cup extra virgin olive oil
  • 1 cup diced english cucumber plus additional for garnish
  • 1 yellow bell pepper diced, some reserved for garnish
  • 1 clove garlic minced
  • 1/2 cup minced onion plus additional for garnish
  • 5 slices sturdy white bread crust removed and cut or torn into pieces
  • juice of 1 lemon
  • 1/2 tsp lemon zest plus additional for garnish
  • 2 tsp balsamic vinegar
  • 2 tsp worcestershire sauce
  • 1 12 oz. can tomato juice
  • 1 tsp each, salt and pepper
  • chiffonade fresh basil for garnish

Shrimp and Scallops

  • 1/2 lbs. bay scallops thawed if frozen
  • 3/4 lbs medium sized shrimp 22 to 24 shrimp, shelled and deveined, tail on or off..your choice
  • salt and pepper
  • blackening seasoning such as Paul Prudhomme, blackened redfish magic
  • 3 tbsp vegetable oil
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Instructions

  • Place 1 can of crushed tomatoes in a food processor along with the cucumber, bell pepper, onion, garlic and bread. Pulse until pureed.
  • Stir together the puree and remaining ingredients, minus the basil, in a large bowl. Refrigerate several hours or overnight to allow flavors to meld. (I found that the crushed tomatoes were fine enough to not have to puree all three cans. If you use a coarser diced or even whole tomatoes, you would want to puree them).

Shrimp and Scallops

  • Lightly salt and pepper the bay scallops and fry in a hot skillet with vegetable oil, about 3 minutes on one side until nicely browned and cooked through. Remove to a plate.
  • Season both sides of the shrimp with a generous amount of blackening seasoning. Place in the hot skillet and cook the shrimp 2 minutes, turn and cook the other side until the shrimp is opaque, about 1 1/2 minutes. Remove to a plate.
  • Serve the gazpacho cold with cucumber, pepper, onion, lemon zest and basil for garnish. Add the warm seafood and eat right away. Serve with a crusty bread.

Nutrition

Calories: 242kcal
 

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Filed Under: Main dish, Seafood, soup

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Reader Interactions

Comments

  1. MaryJo

    June 29, 2017 at 10:21 pm

    5 stars
    This was a perfect dinner on a hot night! The shrimp has a lot of flavor that goes so well with the soup.

    Reply
  2. Alan Howie

    June 29, 2017 at 8:00 pm

    5 stars
    This soup was the best I have had in a long time. It is so good I bet you don’t even have to cook it!
    (smile!!)

    Reply
    • Joe

      June 29, 2017 at 9:08 pm

      Glad you liked it Alan.

      Reply

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