Description[]
Source: TASTY PRIDE - TASTY
I’m a gay man who has been very fortunate to live in a progressive and diverse community. I’ve marched in Stonewall parades, cooked for the Chefs for Equality Dinner in Washington, D.C., and had the privilege of employing people from all walks of life in my kitchens. Because of these experiences, I have been exposed to many new recipes and techniques—like this seafood gazpacho. I’ve run into versions of it all over Mexico and it often appears on menus in the United States as well. It makes a terrific dinner during a week at the beach, and a wonderful appetizer when served in small portions. This is the basic recipe, but you can vary the seafood any way to suit your preferences—I’ve even seen it with chunks of grilled octopus. Any fish that firms up when poached will work well in this dish. - Bill Smith
Ingredients[]
- 1 (46-ounce) can tomato juice
- 1 large green bell pepper, cored, seeded, and diced
- ½ medium red onion, diced
- 1 celery stalk, diced
- 2 jalapeños, seeded (optional) and minced
- 2 ripe avocados, peeled and cubed
- Zest and juice of 1 orange
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh cilantro
- 8 ounces boiled shrimp, peeled and cut in half
- 8 ounces backfin crabmeat, picked over for bits of shell
- 12 freshly shucked oysters
- 1 (12-ounce) bottle orange soda (optional)
Directions[]
- In a large pot or bowl, combine the tomato juice, bell pepper, onion, celery, jalapeños, avocados, orange zest and juice, and lemon juice.
- Stir well, then chill until very cold, at least 45 minutes, or up to 2 hours.
- When ready to serve, gently stir the cilantro, shrimp, crab, and oysters into the soup.
- Ladle into bowls and top each serving with a splash of orange soda, if using.
YIELD: SERVES 6 TO 8