Clam Flavored Gazpacho Recipes

Steps:

• In a blender, purée tomatoes, kimchi, cucumber and garlic. Season with vinegar, salt and pepper. Chill.
• To serve, divide chilled soup among shot glasses or espresso cups. Garnish with chopped clams and chives.

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.

Steps:

• Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.
• With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.
• Strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.
• Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired, or in a bowl. A few drops of olive oil on top are a nice touch.

Steps:

• Steam the clams and chop the vegetables: In a skillet, add the clams and ½ cup water. Cover and turn heat to high. Steam just until the shells pop open, then chill. Meanwhile, core and chop the tomatoes, peel and chop the cucumber, and add to a food processor. Chop the onion, pepper, and garlic, and add to the food processor. Pulse to combine and just break down the vegetables (you want a chunky texture).
• To the chopped vegetables, add the gochujang, orange zest and juice, lemon juice, sherry vinegar and salt and pulse to combine. Taste to adjust seasoning, then add lemon juice and salt as needed. Add freshly chopped parsley and dill. Pulse again while slowly drizzling in olive oil. Check again for seasoning, add freshly ground black pepper to taste, and chill about 1 hour. (Note: Gazpacho needs to be chilled for 1 hour before serving.)
• Assemble and serve: Ladle chilled gazpacho into a serving bowl. Garnish with chilled (shelled) clams, reserved clam juice, olive oil, mint, and sea salt. Serve immediately.

Steps:

• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
• After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Steps:

• 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.
• 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.
• 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.

Steps:

• Pop the popcorn, season it with a drizzle of olive oil and salt, and set aside.
• In a bowl, combine the tomato juice, lemon juice, fennel, cucumber, onion, celery, salt and pepper, to taste. Place it in the refrigerator to chill.
• In a 10-inch skillet over high heat, warm 2 tablespoons olive oil. Season the halibut with salt and pepper, to taste. Add the halibut to the pan and cook, without stirring, until the halibut is browned on 1 side, about 2 to 3 minutes. Stir the halibut briefly and cook for 30 seconds longer. Remove the halibut with a slotted spoon. Add remaining 1 tablespoon olive oil to the pan. When the oil is hot, add the garlic and cook until light brown, stirring. Add the jalapeno and cook for 15 seconds, stirring. Add the shrimp and season with salt and pepper. Stir and cook until barely done, about 1 1/2 minutes. Add the clam juice and wine; bring the mixture to a boil and cook for about 30 seconds. Remove the shrimp from the pan. Continue until the liquid is reduced by half. Return the halibut and shrimp to the pan and stir to coat them with the liquid. Remove the pan from the heat and allow the mixture to cool.
• When you are ready to serve, stir the tomatoes, fennel fronds, parsley, basil, and vinegar into the chilled tomato juice and vegetables. Spoon the tomato mixture into bowls and top with the cooled seafood mixture. Garnish with a handful of popcorn.

Steps:

• In a food processor with a metal blade, combine the chopped vegetables, shallots, garlic, horseradish, and cilantro. Puree the mixture until slightly smooth. Add the vegetable juice, vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab boil. Puree until the mixture is smooth. Season with cayenne, salt, and pepper. Remove the mixture from the food processor and refrigerate for 6 hours, so the flavors can marry.
• Bring a pot of salted water to a boil. Add the vegetables and blanch for 1 minute. Remove and shock the vegetables in a bowl of ice water. Remove the vegetables and pat dry.
• In a mixing bowl, whisk the extra-virgin olive oil and remaining lemon juice together. Add the herbs and whisk well. Season with salt and pepper. In a mixing bowl, toss the brunoise vegetables with 1/4 cup of the vinaigrette and season with salt and pepper. Toss each of the seafood with the remaining vinaigrette. Season with salt and pepper.
• To assemble, place a pile of each seafood in the bowls. Ladle the gazpacho into each bowl. Spoon the vegetable relish in the center of each bowl. Garnish with the herb salad.

Steps:

• 1. Reserve 2 tablespoons each of the tomatoes, cucumbers, onion, and pepper for the garnish.
• 2. Puree the remaining tomato, cucumber, onion, and pepper in a food processor or blender along with the garlic, tomato paste, olive oil, and herbs until fairly smooth but with some texture remaining.
• 3. Transfer the puree to a mixing bowl. Stir in the tomato juice, the red wine vinegar, and lemon juice. Season with salt and cayenne to taste. Cover and chill thoroughly, at least 3 hours but preferably overnight.
• 4. After chilling, check the seasoning and adjust as needed. Serve in chilled bowls, garnished with the reserved vegetables, croutons, and chives.

Steps:

• Blanch tomatoes in large pot of boiling water 30 seconds. Drain. Refresh under cold running water. Peel tomatoes. Halve tomatoes crosswise. Working over small bowl, squeeze gently to extract seeds. Discard seeds. Transfer tomatoes to processor. Blend until coarsely pureed. Transfer tomatoes to large bowl. Stir in all remaining ingredients. Season gazpacho to taste with salt and pepper. Chill until cold, about 2 hours. (Can be made 1 day ahead. Cover and keep refrigerated.) Serve cold.

Steps:

• In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving.