Gazpacho With Grilled Seafood Recipe

Name: Gazpacho With Grilled Seafood
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound cranberry beans, shelled (1 cup); Extra-virgin olive oil; Salt and freshly ground pepper; 5 cups tomato juice; 1 large cucumber-peeled, halved, seeded and cut into 1/4-inch dice; 1 yellow pepper, cut into 1/4-inch dice; 1 medium sweet onion, cut into 1/4-inch dice; 1 medium fennel bulb, cored and cut into 1/4-inch dice; 1 large jalapeno, seeded and minced; 1 large scallion, thinly sliced; 1/4 cup coarsely chopped cilantro; 1/2 teaspoon finely grated lime zest; 1/2 teaspoon finely grated lemon zest; 2 tablespoons fresh lime juice; 2 tablespoons fresh lemon juice; 3/4 pound sea scallops; 3/4 pound medium shrimp, shelled and deveined; 6 large slices peasant bread; 1 large garlic clove

Servings: persons

1 pound cranberry beans, shelled (1 cup)
Extra-virgin olive oil
Salt and freshly ground pepper
5 cups tomato juice
1 large cucumber-peeled, halved, seeded and cut into 1/4-inch dice
1 yellow pepper, cut into 1/4-inch dice
1 medium sweet onion, cut into 1/4-inch dice
1 medium fennel bulb, cored and cut into 1/4-inch dice
1 large jalapeno, seeded and minced
1 large scallion, thinly sliced
1/4 cup coarsely chopped cilantro
1/2 teaspoon finely grated lime zest
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
3/4 pound sea scallops
3/4 pound medium shrimp, shelled and deveined
6 large slices peasant bread
1 large garlic clove

1
In a medium saucepan, cook the cranberry beans in boiling water until tender, about 12 minutes. Drain and transfer to a plate. Drizzle with olive oil and season with salt and pepper.
2
In a large bowl, combine the tomato juice with the cucumber, yellow pepper, onion, fennel, jalapeno, scallion and 2 tablespoons of the cilantro. Add the beans, cover and refrigerate overnight.
3
Stir the lime and lemon zest and juice into the soup. Season with salt and pepper and refrigerate for 1 to 2 hours.
4
Light a grill. Thread the scallops and shrimp on skewers, brush with olive oil and season with salt and pepper. Grill over a medium-hot fire until lightly charred, about 2 minutes per side. Generously brush the bread with olive oil and grill over a medium-hot fire until lightly charred, about 1 minute per side. Rub the bread with the garlic clove.
5
Stir the remaining 2 tablespoons of cilantro into the soup. Serve the gazpacho with the seafood and bread.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 pound cranberry beans, shelled (1 cup), Extra-virgin olive oil, Salt and freshly ground pepper, 5 cups tomato juice, and more.

Yes, Gazpacho With Grilled Seafood falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gazpacho With Grilled Seafood

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