Spicy shrimp and baby clam gazpacho soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ripe plum tomatoes, peeled, seeded and diced with juices reserved |
| 3 | Seedless or 6 regular cucumbers, peeled, seeded and diced | |
| 1 | can | (small) chipotle peppers in adobo sauce |
| 2 | tablespoons | Minced garlic, (up to 3) |
| ½ | cup | Packed cilantro leaves |
| 1 | Red onion, finely diced | |
| Salt and freshly ground black pepper | ||
| 2 | tablespoons | Olive oil, (up to 3) |
| ½ | pounds | Small shrimp, peeled and deveined |
| 1 | Dozen baby clams, scrubbed clean | |
| Soy sauce | ||
| Scallions, thinly sliced for garnish | ||
Directions
In a food processor combine ½ of the tomatoes, cucumbers, chipotle pepper and adobo sauce to taste and ½ of the garlic and puree until smooth.
Reserve the remaining chipotle peppers and adobo sauce for another use.
Transfer the pureed tomato mixture to a large bowl. Finely slice the cilantro and stir into tomato mixture. Add the red onion, salt and freshly ground black pepper. Cover bowl and refrigerate until chilled.
In a large skillet heat olive oil over moderately high heat. Add the shrimp and saute for 1 minute. Add the remaining garlic, stir to combine and cook for another minute. Add the clams and a splash of soy sauce. Add the remaining tomatoes and reserved juices, stirring to combine. Cover and cook until clams open, about 3 to 5 minutes.
Uncover the skillet, remove from heat and discard any unopened clams. Ladle about 1 cup of the chilled tomato mixture into the skillet and stir to combine. Stir the seafood mixture into the tomato mixture. Ladle soup into serving bowls and garnish with sliced scallions.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8874 Posted to MC-Recipe Digest V1 #609 by "Angele and Jon Freeman" <jfreeman@...> on May 12, 1997