The World's Healthiest Foods

Seafood Gazpacho

This Gazpacho recipe is very refreshing and easy to make. Traditionally Gazpacho is not made with seafood. However, this variation not only adds more nutrition, it is unique, and more flavorful. It is delicious hot weather soup that is very satisfying.

Seafood Gazpacho Prep and Cook Time: 25 minutes

3 cups tomato juice
cup fresh lemon juice
1 medium yellow bell pepper, diced, 1/4 inch pieces
1 medium tomato, chopped, seeds and excess pulp removed
2/3 cup diced cucumber, (cut lengthwise and scoop out seeds)
medium onion, finely minced
3 medium cloves garlic, pressed
4oz can diced green chili
3 TBS chopped fresh cilantro
2 TBS extra virgin olive oil
lb small cooked shrimp, rinsed and patted dry
lb bay scallops, rinsed and patted dry
salt and cracked black pepper to taste


  1. Rinse and dry scallops. Put into lemon juice. Peel cucumber, scoop out seeds and dice. Mix with rest of ingredients in a bowl. Add scallops and lemon juice at end. Letting the scallops sit in the lemon juice while preparing rest of ingredients allows them to marinate. If you can prepare this soup ahead of time and place in refrigerator for an hour or more, the taste improves.

    Serves 4

Healthy Cooking Tips: The bay scallops are actually added raw to this soup. Marinating in the lemon juice cooks them slightly. If you prefer having them cooked more, steam for only about 1 minute, as they will over cook easily and be tough. You may want to salt just as you are serving this soup. The salt will draw out the water from the cucumber and dilute the flavor. Also, this soup looks and tastes best if the peppers and cucumbers are cut about the same size as the scallops. By cutting them small, the flavors of the different ingredients blend together better.
This page was updated on: 2002-09-27 13:24:20
© 2002 The George Mateljan Foundation