Shellfish Gazpacho Recipe

A refreshing supper for a summer night, vary the shellfish to make it your own!

This soup is served ice-cold, so prepare it in the morning and come home to a refreshing supper for a muggy summer night. Vary the shellfish as you wish. Shrimp, crabmeat, and lobster are equally good. To save time, blend whole tomatoes, then pour the mixture through a colander. Pass the chopped vegetable garnishes separately.

Serves 4



  • ¾ to 1 cup fresh bread crumbs
  • 1 tablespoon minced garlic
  • 1 to 2 tablespoons olive oil
  • ¼ to ⅓ cup fresh lemon juice
  • 3 to 4 large ripe tomatoes
  • ½ teaspoon seeded and minced jalapeño (optional)
  • Salt
  • ½ pound Roger's Jumbo White Shrimp or 4 ounces fresh crabmeat, picked over for shells and cartilage



  • ¼ cup peeled, seeded, and chopped cucumber
  • ¼ cup chopped scallions, both white and green parts
  • ¼ cup chopped yellow or green pepper
  • ½ to ¾ cup chopped tomato
  • ¼ cup minced fresh cilantro



  1. Mix together the bread crumbs, garlic, olive oil, and ¼ cup of lemon juice in a nonreactive bowl and let sit for about 15 minutes so that the bread crumbs absorb the other ingredients.
  2. Meanwhile, core the tomatoes and cut them into large chunks. Puree in a blender. Put the pureed tomatoes through a sieve or colander.
  3. Put the tomatoes, jalapeño, if using, and bread crumb mixture into a blender and process until smooth. (You'll need to do this in two batches. Add ¾ cup water if you prefer a thin soup.)
  4. Taste and add salt -- or additional lemon juice -- if needed.
  5. Refrigerate in a glass bowl until cold.
  6. Just before serving, stir in the shrimp or crabmeat.
  7. Serve with the garnishes in individual small bowls on the side.
From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.

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