Clam-Flavored Gazpacho
Published July 2, 1985
- Total Time
- 25 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
1 bunch fresh watercress
1 green pepper
1 sweet yellow pepper
1 sweet red pepper
1 large red onion
1 carrot
2 stalks celery
3 cucumbers
10 medium tomatoes
2 cloves garlic
4 ounces tomato paste
1 32-ounce can tomato juice
Juice of 1 lemon
⅓ cup extra-virgin olive oil
6 cups clam broth or bottled clam juice
¼ teaspoon cayenne, or to taste
Sea salt to taste
Nutritional analysis per serving
9 grams carbs; 84 calories; 2 grams monosaturated fat; 1 gram saturated fat; 4 grams fat; 2 grams fiber; 580 milligrams sodium; 6 grams protein; 5 grams sugar
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.
Powered by
Preparation
- 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.
If gazpacho is left over after the clambake, combine it with chopped leftover clams for a fine cold soup for lunch the next day.
Private Notes