Spicy Shrimp And Baby Clam Gazpacho Soup

Recipe Ingredients

2 lbs	908g / 32oz	Ripe plum tomatoes - peeled, seeded,
		And diced with juices reserved
3		Seedless or 6 regular cucumbers - peeled, seeded,
		And diced
1		Chipotle peppers in adobo sauce
2 tablespoons	30ml	Minced garlic - (to 3 tbspns)
1/2 cup	8g / 0.3oz	Cilantro leaves - (packed)
1		Red onion - finely diced
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Olive oil - (to 3 tbspns)
1/2 lb	227g / 8oz	Small shrimp - peeled, deveined
1		Baby clams - scrubbed clean
		Soy sauce - to taste
		Thinly-sliced scallions - for garnish

Recipe 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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8874 broadcast 04-30-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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