Seafood Gazpacho | Something New For Dinner

Seafood gazpacho



Yield 8 servings

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



  1. 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.
  2. 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.
  3. Add V-8 juice until you like the consistency. Season with salt and pepper to taste. Chill for several hours before serving.
  4. 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