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Seafood gazpacho

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SKILL LEVEL :
Easy and quick

Seafood Gazpacho | Something New For Dinner

When ceviche marries gazpacho

This mouth-watering cold soup is perfect for celebrating spring and summer tomatoes. Somewhere between a gazpacho and a ceviche, this recipe is quick to prepare.  Just remember to allow several hours to chill.  Take advantage of backyard or farmer's market tomatoes, be sure to use a great olive oil and Jerez vinegar.  I use a combination of larger hand-chopped vegetables and finer food processor-chopped vegetables to create texture and depth.  I recommend pre-chilling individual glass serving bowls for a frosty presentation.  Make a big batch because you will want to eat it again the next day.  You can double or triple the recipe for a large group.

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Seafood Gazpacho | Something New For Dinner

Seafood gazpacho

This soup combines the best of gazpacho and ceviche. Use vine-ripened tomatoes to celebrate the warm weather with this chilly soup.

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2 COMMENTS

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  1. Eva Segovia says:

    The avocado shrimp cocktails in a jar are so delicious! The mason jars for serving are fun and reusable. This is the best party appetizer because you can get it ready in advance, always a favorite at my parties.

    1. Kim Pawell says:

      Thank you Eva for writing in. I’m so glad you are enjoying my Avocado Shrimp Cocktail recipe. The jars are also perfect for individual servings of gazpacho or my Grilled Peach & Amaretti Parfaits. Have a wonderful summer!

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