Best 6 Mexican Inspired Seafood Gazpacho Recipes

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**Introducing Mexican-Inspired Seafood Gazpacho: A Culinary Journey of Flavors and Freshness**

Embark on a culinary adventure with our Mexican-inspired seafood gazpacho, a tantalizing fusion of classic Spanish gazpacho and vibrant Mexican flavors. This refreshing cold soup boasts a symphony of fresh, seasonal ingredients, including succulent shrimp, tender calamari, and flaky white fish, all swimming in a vibrant broth brimming with bold Mexican spices and zesty citrus. With its vibrant colors, enticing aromas, and layers of flavors, this gazpacho is a delightful appetizer or light lunch that will transport your taste buds to the sun-kissed shores of Mexico. Accompanying this main recipe are three additional variations that offer unique takes on this seafood extravaganza: a spicy version for those who love a kick, a vegetarian option for plant-based enthusiasts, and a chilled avocado soup with shrimp for a creamy and refreshing twist. Get ready to dive into a culinary fiesta with our Mexican-inspired seafood gazpacho and its delightful variations.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP GAZPACHO



Shrimp Gazpacho image

Here's a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

6 cups spicy hot V8 juice
2 cups cold water
1/2 cup lime juice
1/2 cup minced fresh cilantro
1/2 teaspoon salt
1/4 to 1/2 teaspoon hot pepper sauce
1 pound peeled and deveined cooked shrimp (31-40 per pound), tails removed
1 medium cucumber, seeded and diced
2 medium tomatoes, seeded and chopped
2 medium ripe avocados, peeled and chopped

Steps:

  • In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.

Nutrition Facts : Calories 112 calories, Fat 4g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 399mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

LIGHT AND FRESH MEXICAN GAZPACHO



Light and Fresh Mexican Gazpacho image

I got this recipe from a coworker from Mexico. Since I live in the southwest, I make this recipe year round at work, but it is demanded in summer! My customers and anyone else who tries this loves it! You can add small shrimp to make this a main course or serve as a light lunch or appetizer. Keeps refrigerated for 1 week.

Provided by Kara Adkins

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 7h

Yield 10

Number Of Ingredients 16

4 stalks celery, diced
3 red bell peppers, diced
3 yellow bell peppers, diced
2 cucumbers, chopped
4 small avocados - peeled, pitted, and diced
1 bunch fresh cilantro, chopped
1 bunch green onions, diced
½ red onion, diced
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
2 (32 ounce) bottles tomato and clam juice cocktail
1 (12 ounce) bottle hot pepper sauce (such as Cholula®)
⅓ cup red wine vinegar
⅓ cup lemon juice
3 cloves garlic, minced, or more to taste
1 tablespoon garlic powder
salt and ground black pepper to taste

Steps:

  • Combine celery, red and yellow bell peppers, cucumbers, avocados, cilantro, green onions, red onion, tomato-vegetable juice cocktail, tomato and claim juice cocktail, hot pepper sauce, red wine vinegar, lemon juice, garlic, and garlic powder in a large nonreactive bowl. Season with salt and black pepper. Refrigerate at least 6 hours to blend flavors.

Nutrition Facts : Calories 284.6 calories, Carbohydrate 44.7 g, Fat 10.5 g, Fiber 9.1 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 1966.5 mg, Sugar 16 g

MEXICAN GAZPACHO



Mexican Gazpacho image

This recipe adds a Mexican twist to classic gazpacho. Poblano and jalapeno peppers give it a kick, while still allowing the fresh veggies to shine!

Provided by Sher

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 1h5m

Yield 4

Number Of Ingredients 12

1 large poblano pepper
1 teaspoon olive oil
1 cucumber - peeled, seeded, and diced
½ cup onion, finely diced
2 ½ pounds fresh ripe tomatoes - stemmed, peeled, and seeded
1 jalapeno pepper, stemmed and chopped
3 cloves garlic, smashed
1 lime, juiced
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground cumin

Steps:

  • Rub the poblano pepper with olive oil. Roast over the gas flame of your stove, turning often, until the skin is black, 7 to 10 minutes. Place pepper into a paper bag and seal; set aside to cool, about 10 minutes.
  • Combine cucumber and onion in a bowl. Set aside.
  • Take cooled poblano from the bag and scrape off the burned skin. Remove stem and seeds; roughly chop the pepper.
  • Place tomatoes, poblano, jalapeno, garlic, lime juice, sugar, salt, pepper, and cumin into the bowl of a food processor and pulse until thick and not runny. Add cucumber and onion; pulse 3 to 4 times to incorporate. Refrigerate until chilled, about 30 minutes. Serve.

Nutrition Facts : Calories 100.7 calories, Carbohydrate 20.7 g, Fat 2.1 g, Fiber 5.5 g, Protein 3.9 g, SaturatedFat 0.3 g, Sodium 601.6 mg, Sugar 11.4 g

SOPA DE MARISCOS (SEAFOOD SOUP)



Sopa de Mariscos (Seafood Soup) image

A Tex-Mex inspired seafood soup with a rich broth for a satisfying Sunday meal.

Provided by Rob

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 1h35m

Yield 10

Number Of Ingredients 18

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
3 medium carrots, diced
1 ear fresh corn, kernels cut from cob
1 stalk celery, halved and diced
6 cups chicken stock (such as Swanson®)
1 (10 ounce) can diced tomatoes with green chile peppers
1 (10 ounce) can diced tomatoes with green chile peppers, lime, and cilantro (such as RO*TEL®)
1 ancho chile pepper, diced
1 tablespoon chili powder
2 teaspoons ground cumin
1 pound fresh littleneck clams
1 pound fresh mussels
1 pound fresh cod, cut into bite-sized pieces
¾ pound fresh shrimp, peeled and deveined
¼ cup fresh cilantro, chopped, or to taste
1 avocado, peeled and sliced

Steps:

  • Heat olive oil in a stockpot over medium heat. Add onion and cook until translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
  • Add carrots, corn, and celery and cook until softened, about 5 minutes. Add chicken stock, tomatoes, ancho chili, chili powder, and cumin and bring to a boil. Reduce heat, cover, and simmer for 45 minutes.
  • Meanwhile, place clams and mussels in a bowl of cold water to filter out sand.
  • Drain clams and mussels; add to the soup. Stir in cod and shrimp. Cover and boil until cod is white and flaky, mussels and clams are open, and shrimp is pink, 5 to 10 minutes. Serve immediately, topped with cilantro and avocado.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 15.5 g, Cholesterol 112 mg, Fat 9.5 g, Fiber 3.8 g, Protein 33.2 g, SaturatedFat 1.5 g, Sodium 925.3 mg, Sugar 2.4 g

SEAFOOD GAZPACHO



Seafood Gazpacho image

This soup is cool, refreshing and delicious on a hot summer day. Use vine ripe tomatoes for the best results.

Provided by Geema

Categories     Crab

Time 25m

Yield 10 serving(s)

Number Of Ingredients 14

2 cups fresh breadcrumbs
3 cloves garlic, minced
1 cucumber, peeled,seeded and diced
2 sweet red peppers, seeded and diced
3 jalapeno peppers, seeded and diced
1 medium red onion, chopped
5 ripe tomatoes, seeded and chopped
5 cups tomato juice
4 limes, juice of
1/2 cup olive oil
1 tablespoon cumin
salt and pepper
1 lb cooked shrimp or 1 lb crab
1 ripe avocado, peeled and diced

Steps:

  • Combine the bread crumbs and garlic and set aside.
  • Mix together the cucumber, red peppers, jalapeno peppers, onion, and tomatoes in a large bowl.
  • Pour in the tomato juice and lime juice and stir to combine.
  • Add the bread crumb mixture and stir in the oil.
  • Puree half the soup in a food processor or blender and stir it back into the half that is not pureed.
  • Season with cumin and salt and pepper to taste.
  • Refrigerate until cold.
  • Just before serving, stir in the crabmeat and avocado.

Nutrition Facts : Calories 313.5, Fat 15.8, SaturatedFat 2.4, Cholesterol 88.3, Sodium 594, Carbohydrate 30.6, Fiber 4.6, Sugar 9.8, Protein 15

SHRIMP GAZPACHO



Shrimp Gazpacho image

This is an extremely tasty, refreshing cold soup that is wonderful on those hot, humid summer days... Did I mention that it's the easiest soup you'll ever make? Wonderful with fresh garden vegetables and served with a nice, hearty bread.

Provided by Dawn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 20m

Yield 12

Number Of Ingredients 10

64 fluid ounces tomato and clam juice cocktail
3 pounds cooked shrimp, peeled and deveined
4 avocados, peeled and chopped
2 cucumbers, cubed
3 large tomatoes, diced
1 red onion, diced
1 bunch cilantro, chopped
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon pepper

Steps:

  • In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 321.9 calories, Carbohydrate 29.1 g, Cholesterol 221.3 mg, Fat 11.2 g, Fiber 6.4 g, Protein 27.1 g, SaturatedFat 1.8 g, Sodium 948.4 mg, Sugar 8.7 g

Tips:

  • Use fresh and high-quality seafood: The fresher the seafood, the better the gazpacho will taste. Look for seafood that is firm and has a mild, briny smell.
  • Don't overcook the seafood: Seafood cooks quickly, so be careful not to overcook it. Overcooked seafood will become tough and rubbery.
  • Use a variety of vegetables: Gazpacho is a great way to use up leftover vegetables. Try using a variety of vegetables, such as tomatoes, cucumbers, onions, peppers, and celery.
  • Use a good quality olive oil: Olive oil is an important ingredient in gazpacho. Use a good quality olive oil that has a fruity flavor.
  • Season the gazpacho to taste: Gazpacho should be seasoned to taste with salt, pepper, and lemon juice. You can also add other seasonings, such as garlic, cumin, or paprika.
  • Chill the gazpacho before serving: Gazpacho is best served chilled. Chill the gazpacho for at least 2 hours before serving.

Conclusion:

Mexican-inspired seafood gazpacho is a refreshing and flavorful dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and healthy meal, give this recipe a try!

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