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Shellfish Gazpacho Recipe
|Breadcrumbs||4 Cup (64 tbs) (French Or Italian)|
|Tomatoes||4 , peeled, seeded and chopped|
|Cucumbers||2 , peeled and coarsely chopped|
|Onion||1 , chopped|
|Green pepper||1 , seeded and chopped|
|Minced fresh garlic||2 Teaspoon|
|Water||4 Cup (64 tbs)|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Ground pepper||To Taste|
|Olive oil||1⁄4 Cup (4 tbs)|
|Tomato paste||1 Tablespoon|
|Cooked cleaned shellfish||1 1⁄2 Pound, chopped or shredded (Shrimp, Lobster, Crab, Scallops Or Combination)|
|Croutons||1 Cup (16 tbs)|
|Minced onion||1⁄2 Cup (8 tbs)|
|Peeled chopped cucumber||1⁄2 Cup (8 tbs)|
|Minced green pepper||1⁄2 Cup (8 tbs)|
|Minced parsley||1⁄2 Cup (8 tbs)|
|Snipped chives||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2789 Calories from Fat 837
% Daily Value*
Total Fat 94 g145.1%
Saturated Fat 14.6 g73%
Trans Fat 0 g
Cholesterol 455.9 mg
Sodium 7918.5 mg329.9%
Total Carbohydrates 257 g85.8%
Dietary Fiber 22.4 g89.6%
Sugars 40.4 g
Protein 204 g408.5%
Vitamin A 191.7% Vitamin C 529.1%
Calcium 65.2% Iron 119.7%
*Based on a 2000 Calorie diet
Add water, vinegai; salt and pepper and stir thoroughly .
Puree about 2 cups at a time in blender food processor or food mill.
Pour into another large bowl or Dutch oven and slowly whisk in oil and tomato paste.
Cover and chill overnight.
Just before serving, add shellfish.
Pass garnishes in separate bowls.