Tex-Mex Seafood Gazpacho

To carry this hearty soup to a potluck, transport the cold gazpacho in a thermos and pack the shrimp and scallops in an ice-filled cooler. Combine them just before serving.

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  • Makes: 4 servings
  • Prep: 25 mins
  • Chill: 2 hrs to 24 hrs

Tex-Mex Seafood Gazpacho

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Directions

  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.
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Nutrition Facts (Tex-Mex Seafood Gazpacho)

  • Per serving:
  • 164 kcal ,
  • 2 g fat
  • 104 mg chol. ,
  • 754 mg sodium ,
  • 19 g carb. ,
  • 19 g pro.
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