Busters Recipes

Grilled Spanish Seafood Gazpacho

Ingredients:
2 14.5 oz cans whole peeled tomatoes, no salt added, undrained
2 roasted red peppers, seeded & chopped
2 cucumbers, seeded & chopped
2 cloves garlic, minced
1/4 cup sherry vinegar
1/4 cup extra virgin olive oil
1 teaspoon saffron threads
3 cups crusty bread cubes
1/2 pound medium shrimp, cleaned & tails removed
1/2 pound bay scallops
1 teaspoon fresh basil leaves, chopped
1 teaspoon fresh cilantro, chopped
2 teaspoons salt or to taste
1 teaspoon black pepper or to taste
1 cup seafood stock

Directions:
Roughly chop the tomatoes, reserving the juice. Add the tomatoes,
tomato juice, peppers, cucumbers, garlic, vinegar, olive oil, saffron
and bread cubes into to a covered container and refrigerate for 6
hours. Remove mixture from refrigerator and puree in a food processor
(in batches, if necessary). Return to a covered container and chill
one hour. Meanwhile, heat grill pan on stove top and cook shrimp &
scallops two to three minutes on each side or until cooked through.
Remove soup from refrigerator and stir in the basil, cilantro, salt
and pepper. Add seafood stock as needed only to slightly thin soup to
desired consistency. To serve, ladle soup into chilled martini
glasses and garnish with grilled seafood and additional cilantro, if
desired.

Number of Servings: 12