This soup combines the best of gazpacho and ceviche. Use vine-ripened tomatoes to celebrate the warm weather with this chilly soup.
2 cloves garlic, finely choppped
2 T lime juice
2 T Spanish Jerez vinegar
1/2 t ground cumin
2 T extra-virgin olive oil
1/3 pound cooked shrimp, chopped into bite-size pieces
1/3 pound canned crab, drained
2 bags cherry tomatoes, quartered
1 yellow bell pepper, seeded and chopped into 1/4" pieces
1 red bell pepper, seeded and chopped into 1/4" pieces
1 English hothouse cucumber, seeded and chopped into 1/4" pieces
4 green onions, green and white parts, chopped
1/2 bunch cilantro, finely chopped
1/2 - 1 jalapeño pepper, seeded and chopped (adjust to your own heat preferences)
Up to 2 cups V-8 juice, adjust to your preferred consistency
Sea salt to taste
Fresh ground pepper to taste
Lemon or lime wedges
1 avocado, diced
Tabasco or Sriracha sauce
Whisk together first 5 ingredients and season with salt and pepper. Add shrimp and crab and toss. Cover and refrigerate while you chop the vegetables.
Combine all the hand-chopped vegetables in a large bowl. Remove about 1/4 of the vegetables and put in a food processor fitted with the chopping blade. Pulse a few times to get a finer chop and then return to the hand-chopped vegetable bowl. Add shrimp/crab mixture to vegetables.
Add V-8 juice until you like the consistency. Season with salt and pepper to taste. Chill for several hours before serving.
Serve in pre-chilled individual glass bowls. Garnish with diced avocado, croutons and lime or lemon wedges. Drizzle with a great olive oil and pass tabasco or Sriracha sauce to individualize the heat.
Recipe by Something New For Dinner at https://somethingnewfordinner.com/recipe/seafood-gazpacho/