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Name: Spicy Shrimp and Baby Clam Gazpacho Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 tb Minced garlic, (up to 3); Soy sauce; 3 Seedless or 6 regular; Salt; 2 tb Olive oil, (up to 3); 1 Dozen baby clams, scrubbed; 1/2 c Packed cilantro leaves; 1/2 lb Small shrimp, peeled and; Scallions, thinly sliced for; 1 Red onion, finely diced; 2 lb Ripe plum tomatoes, peeled,; 1 cn (small) chipotle peppers in

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INGREDIENTS

2 tb Minced garlic, (up to 3)
Soy sauce
3 Seedless or 6 regular
Salt
2 tb Olive oil, (up to 3)
1 Dozen baby clams, scrubbed
1/2 c Packed cilantro leaves
1/2 lb Small shrimp, peeled and
Scallions, thinly sliced for
1 Red onion, finely diced
2 lb Ripe plum tomatoes, peeled,
1 cn (small) chipotle peppers in

Servings

INSTRUCTIONS

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 slice 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. Yield: 4 servings Recipe by: Cooking Live Show #CL8874 Posted to MC-Recipe Digest V1 #609 by "Angele and Jon Freeman" on May 12, 1997

NOTES

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Spicy Shrimp and Baby Clam Gazpacho Soup

2 tb Minced garlic, (up to 3)
 Soy sauce
3 Seedless or 6 regular
 Salt
2 tb Olive oil, (up to 3)
1 Dozen baby clams, scrubbed
1/2 c Packed cilantro leaves
1/2 lb Small shrimp, peeled and
 Scallions, thinly sliced for
1 Red onion, finely diced
2 lb Ripe plum tomatoes, peeled,
1 cn (small) chipotle peppers in

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 slice 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.    Yield: 4 servings    Recipe by: Cooking Live Show #CL8874 Posted to MC-Recipe Digest V1 #609 by  "Angele and Jon Freeman" <jfreeman@netusa1.net> on May 12, 1997

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Nutrition

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Serving Size: 1 Serving (1134g)
Recipe Makes: 1 Servings

Calories: 1
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.2mg		0 %
Potassium 5mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.2g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1

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