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Summertime seafood gazpacho. Perfect warm weather meal. | joeshealthymeals.com
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Summertime Seafood Gazpacho

This is a perfect hot weather meal...cool gazpacho and spicy seafood.
Course Main Course
Cuisine Spanish
Keyword seafood gazpacho
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

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