Clam-Flavored Gazpacho
- Total Time
- 25 minutes, plus overnight refrigeration
- Rating
- Notes
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Ingredients
Yield:About 1½ gallons
- 1bunch fresh watercress
- 1green pepper
- 1sweet yellow pepper
- 1sweet red pepper
- 1large red onion
- 1carrot
- 2stalks celery
- 3cucumbers
- 10medium tomatoes
- 2cloves garlic
- 4ounces tomato paste
- 132-ounce can tomato juice
- Juice of 1 lemon
- ⅓cup extra-virgin olive oil
- 6cups clam broth or bottled clam juice
- ¼teaspoon cayenne, or to taste
- Sea salt to taste
Ingredient Substitution Guide
Nutritional analysis per serving (22 servings)
84 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 6 grams protein; 580 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Chop watercress, peppers, onion, carrot and celery very fine (this is best done by hand, rather than in a food processor or blender.) Peel and seed cucumbers and chop very fine. Peel and seed tomatoes, reserving juice and seeds, and chop very fine. Mix all the vegetables together in a large bowl.
- Step 2
Mince the garlic and combine with tomato paste, tomato juice and juices and seeds from fresh tomatoes. Add to chopped vegetables. Add lemon juice, olive oil and clam broth. Taste and add cayenne pepper and sea salt, if desired. Cover the bowl and refrigerate overnight.
- Step 3
Serve in mugs with spoons, and garnish, if desired, with frozen lemon-pepper vodka (see recipe). Provide lemon wedges and a pepper grinder for nondrinkers.
Tip
- If gazpacho is left over after the clambake, combine it with chopped leftover clams for a fine cold soup for lunch the next day.
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