This soup combines the best of gazpacho and ceviche. Use vine-ripened tomatoes to celebrate the warm weather with this chilly soup.
Ingredients
- 2 cloves garlic, finely choppped
- 2 T lime juice
- 2 T Spanish Jerez vinegar
- ½ t ground cumin
- 2 T extra-virgin olive oil
- ⅓ pound cooked shrimp, chopped into bite-size pieces
- ⅓ pound canned crab, drained
- 2 bags cherry tomatoes, quartered
- 1 yellow bell pepper, seeded and chopped into ¼
- 1 red bell pepper, seeded and chopped into ¼
- 1 English hothouse cucumber, seeded and chopped into ¼
- 4 green onions, green and white parts, chopped
- ½ bunch cilantro, finely chopped
- ½ - 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
- Croutons (optional)
- 1 avocado, diced
- Tabasco or Sriracha sauce
Directions
- 1Whisk together first 5 ingredients and season with salt and pepper. Add shrimp and crab and toss. Cover and refrigerate while you chop the vegetables.
- 2Combine all the hand-chopped vegetables in a large bowl. Remove about ¼ 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.
- 3Add V-8 juice until you like the consistency. Season with salt and pepper to taste. Chill for several hours before serving.
- 4Serve 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.
