Summer Seafood Gazpacho

Ingredients (yields ~8 C gazpacho)

8 large tomatoes 

1 large cucumber

2 cloves garlic

1 small sweet onion

1 jalapeño pepper

½ tsp hot sauce

3 Tbsp lemon juice

2 Tbsp extra virgin olive oil

1 Tbsp red wine vinegar

1 ¼ tsp kosher salt

½ tsp ground black pepper

2 Tbsp parsley (fresh or dried)

8 oz lump crab meat

8 oz cooked shrimp, chilled (about 8-12 large shrimp)

*Optional suggested toppings include: cilantro, tortilla chips, chopped jalapeños, creme fraiche, additional parsley

Directions:

1. Cut tomatoes into large chunks, approximately 6-8 pieces each. Set aside.
2. Slice cucumber into thick slices. Set aside.
3. Mince garlic. Set aside.
4. Chop onion into medium sized pieces. Set aside.
5. Slice jalapeño pepper in half, lengthwise. Remove seeds if you prefer less heat. Chop jalapeño pepper and set aside.
6. Add tomatoes to large food processor. You may need to add about half of the tomatoes, pulse for a few seconds and then add the remaining tomatoes depending on the size of your food processor. Pulse tomatoes until chunky and slightly pureed. You will continue to puree the tomatoes once the additional ingredients are added, so do not pulse until completely smooth.
7. Add remaining vegetables (cucumber, garlic, onion, jalapeño pepper) to food processor with the tomatoes. Add hot sauce, lemon juice, extra virgin olive oil, red wine vinegar, salt, pepper and parsley. Replace the lid and pulse to desired consistency – the gazpacho should be pureed, but still somewhat chunky and not completely smooth.
8. Store in an airtight container and chill in the fridge for at least one hour before serving. If not serving right away, this gazpacho can be made in advance and stored in the fridge overnight or for a few days until ready to serve. If making this gazpacho in advance, purchase fresh seafood or thaw frozen within 1 day of serving to keep seafood fresh and store seafood separately, only adding when ready to serve. When ready to serve, chop the shrimp and add approximately 1-2 oz chopped shrimp and ~1 oz crab meat to each bowl. You can add optional toppings, such as chopped cilantro, chopped jalapeños, tortilla chips, creme fraiche and an additional sprinkle of parsley, if preferred. Enjoy! 

Note: This gazpacho can be stored in the fridge in an airtight container for up for 4 days, without the seafood. Store seafood separately and add when ready to consume.  

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This Summer Seafood Gazpacho screams summer and is the perfect, refreshing meal, snack or appetizer to beat the heat - whether you’re entertaining or enjoying a quiet meal with family. It’s packed with some of the season’s most flavorful produce and provides satisfying fiber and protein to help keep you feeling full, while still being light enough to enjoy on the hottest of summer days. Plus, there is no need to turn on the oven or the stove, keeping your kitchen (and you) cool as a cucumber! You can enjoy this chilled soup as is, or add toppings like chopped jalapeños, cilantro, or creme fraiche and scoop it up with tortilla chips!

Bio:

Alyssa Lavy, MS, RD, CDN, CPT is a registered dietitian, personal trainer and mom of 2. She

earned her Bachelor of Science in Exercise Science from The George Washington University

and her Master of Science in Nutrition and Exercise Physiology from Teachers College

Columbia University, where she also completed her dietetic internship. She has been an ACSM

certified personal trainer for over a decade. Alyssa is the owner of Alyssa Lavy Nutrition &

Wellness, a wellness brand offering nutrition communications, program development and

consulting services for individuals and corporations.

Website: alyssalavy.com

Instagram: @alyssalavyrd