Photo by Jessica Leibowitz
This is a very adaptable cold soup. You could substitute any kind of seafood for the shrimp and crabmeat or replace them with cooked fish–or another cooked protein like chicken, pork, or beef for that matter. Whatever protein you use this is a very refreshing yet filling summertime entrée.
Makes 4 servings
Hands-on time: 20 minutes
Total preparation time: 30 minutes
¼ cup Garlic croutons (recipe follows, add preparation time) or store-bought garlic flavored croutons
6-inch piece seedless (English) cucumber
1 large green bell pepper
1 garlic clove
3 cups canned tomato-clam juice, chilled
3 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1 teaspoon sugar
1/2 teaspoon Tabasco
Kosher salt and freshly ground black pepper
1/2 pound cooked, shelled and deveined medium shrimp
1/2 pound lump crabmeat
Make the garlic croutons. Coarsely chop enough of the cucumber with the skin left on and the bell pepper to make 1/2 cup of each. Finely chop the rest (about 1 cup of each). Smash the garlic and remove the skin.
Combine 1 cup of the tomato-clam juice, the coarsely chopped cucumber and bell pepper, the lemon juice, olive oil, vinegar, sugar, garlic, and Tabasco in a blender. Blend until the vegetables are pureed. Stir in the remaining 2 cups tomato-clam juice. Add 1 teaspoon salt and black pepper to taste.
Cut the shrimp crosswise into 4 pieces. Combine the tomato mixture, shrimp, crabmeat and the remaining cucumber and bell pepper in a glass or metal bowl. Set the bowl into a bowl of ice water for 10 minutes to quick chill the soup.
To serve, divide the chilled soup among 4 large chilled seafood cocktail glasses or soup plates and top with the croutons.
Garlic Croutons
Preheat the oven to 300°F. Trim the crusts from 2 slices firm white bread and cut the bread into ¾-inch squares. Combine 2 tablespoons extra virgin olive oil, 2 pressed garlic cloves (about 2 teaspoons), ½ teaspoon sweet paprika, and 1/8 teaspoon kosher salt in a small bowl. Add the bread and toss until the pieces are evenly coated. Spread out the croutons on a large, ungreased rimmed baking sheet and bake for 15 to 20 minutes, or until the bread squares are crisp and beginning to brown. Let cool.
