Spicy Shrimp and Baby Clam Gazpacho Soup

Total Time:
26 min
20 min
6 min

4 servings

  • 2 pounds ripe plum tomatoes, peeled, seeded and diced with juices reserved
  • 3 seedless or 6 regular cucumbers, peeled, seeded and diced
  • 1 small can chipotle peppers in adobo sauce
  • 2 to 3 tablespoons minced garlic
  • 1/2 cup packed cilantro leaves
  • 1 red onion, finely diced
  • Salt and freshly ground black pepper
  • 2 to 3 tablespoons olive oil
  • 1/2 pound small shrimp, peeled and deveined
  • 1 dozen baby clams, scrubbed clean
  • Soy sauce
  • Scallions, thinly sliced for garnish
  • In a food processor combine 1/2 of the tomatoes, cucumbers, chipotle pepper and adobo sauce, to taste, and 1/2 of the garlic, and puree until smooth. Reserve the remaining chipotle peppers and adobo sauce for another use. Transfer the pureed tomato mixture to a large bowl. Finely chiffonade the cilantro and stir into tomato mixture. Add the red onion, salt and freshly ground black pepper. Cover bowl and refrigerate until chilled.

  • In a large skillet heat olive oil over moderately high heat. Add the shrimp and saute for 1 minute. Add the remaining garlic, stir to combine and cook for another minute. Add the clams and a splash of soy sauce. Add the remaining tomatoes and reserved juices, stirring to combine. Cover and cook until clams open, about 3 to 5 minutes.

  • Uncover the skillet, remove from heat and discard any unopened clams. Ladle about 1 cup of the chilled tomato mixture into the skillet and stir to combine. Stir the seafood mixture into the tomato mixture. Ladle soup into serving bowls and garnish with sliced scallions.

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