Spicy Shrimp and Baby Clam Gazpacho Soup Recipe

Name: Spicy Shrimp and Baby Clam Gazpacho Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds ripe plum tomatoes, peeled, seeded and diced with juices reserved; 3 seedless or 6 regular cucumbers, peeled, seeded and diced; 1 small can chipotle peppers in adobo sauce; 2 to 3 tablespoons minced garlic; 1/2 cup packed cilantro leaves; 1 red onion, finely diced; Salt and freshly ground black pepper; 2 to 3 tablespoons olive oil; 1/2 pound small shrimp, peeled and deveined; 1 dozen baby clams, scrubbed clean; Soy sauce; Scallions, thinly sliced for garnish

Servings: persons

2 pounds ripe plum tomatoes, peeled, seeded and diced with juices reserved
3 seedless or 6 regular cucumbers, peeled, seeded and diced
1 small can chipotle peppers in adobo sauce
2 to 3 tablespoons minced garlic
1/2 cup packed cilantro leaves
1 red onion, finely diced
Salt and freshly ground black pepper
2 to 3 tablespoons olive oil
1/2 pound small shrimp, peeled and deveined
1 dozen baby clams, scrubbed clean
Soy sauce
Scallions, thinly sliced for garnish

1
taste and 1/2 of the garlic and puree until smooth.
2
Reserve the remaining chipotle peppers and adobo sauce for another use.
3
Transfer the pureed tomato mixture to a large bowl.
4
Finely slice the cilantro and stir into tomato mixture.
5
Add the red onion, salt and freshly ground black pepper.
6
Cover bowl and refrigerate until chilled.
7
In a large skillet heat olive oil over moderately high heat.
8
Add the shrimp and saute for 1 minute.
9
Add the remaining garlic, stir to combine and cook for another minute.
10
Add the clams and a splash of soy sauce.
11
Add the remaining tomatoes and reserved juices, stirring to combine.
12
Cover and cook until clams open, about 3 to 5 minutes.
13
Uncover the skillet, remove from heat and discard any unopened clams.
14
Ladle about 1 cup of the chilled tomato mixture into the skillet and stir to combine.
15
Stir the seafood mixture into the tomato mixture.
16
Ladle soup into serving bowls and garnish with sliced scallions.

647

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 12 ingredients. The key ingredients include: 2 pounds ripe plum tomatoes, peeled, seeded and diced with juices reserved, 3 seedless or 6 regular cucumbers, peeled, seeded and diced, 1 small can chipotle peppers in adobo sauce, 2 to 3 tablespoons minced garlic, and more.

Yes, Spicy Shrimp and Baby Clam Gazpacho Soup 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.

Spicy Shrimp and Baby Clam Gazpacho Soup

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