Best Spanish Seafood Gazpacho Recipe

If you want to stay fresh in the hottest time of the year, then you know that the summer gazpacho recipes will become your new best friends.

The seafood gazpacho is a must-try, as it blends both of the most beloved ingredients from Andalusian cuisine: tomatoes and seafood.

Keep scrolling down this article to learn how to make Spanish soup recipes like this one, with some helpful tools for customizing this recipe and nailing it every time.

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Pssst…!!?? You can’t get enough of gazpacho? Have a look at my other posts: 

• Gazpacho shot

• Bacalao gazpacho

• Cold bean soup

Background of the Dish

The classic tomato gazpacho was created centuries ago and the original recipe was made with just tomatoes, onion, olive oil, garlic, and stale bread (on some occasions) and they blended everything with a mortar and pestle.

However, during the late 1800s different seafood gazpacho recipes were created, like the crab gazpacho and the gazpacho with shrimp, but the seafood gazpacho is the perfect mix between them.

Seafood always finds its perfect match with tomato flavor, and since this is a cold soup, you can enjoy it on the hottest days of the year.

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Things You’ll Need for Seafood Gazpacho

To make the seafood gazpacho you will need tomatoes, olive oil, onion, garlic, and a mix of seafood (shrimp, scallops, and imitation crab) as the main ingredients.

As well as other Spanish gazpacho recipes, you will need a blender and a food processor (or a similar kitchen appliance) to prepare this dish.

Ingredients

• 1kg tomatoes
• 1 cucumber
• 1 red bell pepper
• 1 onion
• 2 garlic cloves
• 1/4 cup (60ml) extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon salt 
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika 
• 1 cup (240ml) cold water
• 500gr shrimp (peeled and deveined)
• 250gr scallops
• 250gr imitation crab sticks
• Juice of 1 lemon

How to Make Seafood Gazpacho – Step by Step Guide

1. The first step in this seafood gazpacho soup recipe is to wash the tomatoes, cut them into quarters, and remove the seeds. Wash the cucumber, peel, and cut it.

2. Then, peel the garlic cloves and mince them. Also, peel the onion and chop it into small pieces. Wash and chop the red bell pepper, discarding the seeds.

3. After that, grab a blender or food processor and blend all of the vegetables together until you get a homogenous mixture.

4. Now add the water, lemon juice, olive oil, vinegar, salt, pepper, and paprika. Continue blending for a couple of minutes until you get a smooth healthy gazpacho. You can add more water for a more liquid gazpacho, or a slice of stale bread for a thicker one.

5. Then pour the homemade gazpacho into a bowl, cover it, and take it to the fridge to cool down for at least one hour.

6. As the soup cools, heat a saucepan with a few tablespoons of olive oil. Cook the clean shrimps for 3 minutes per side or until it reaches a pink-golden color, and set them aside to cool. In the same pan, cook the scallops for 3 minutes per side until golden. Cut the imitation crab sticks into small pieces. 

7. Now remove the vegetable gazpacho from the fridge and stir it for a bit so everything gets properly mixed. Pour it into small bowls or deep plates.

8. For the final step on this summer gazpacho recipe, top each seafood gazpacho plate with the cooked and cool seafood and enjoy it.

Substitution of Ingredients

From the main ingredients to the secondary ones, there are hundreds of changes that you can make to this fresh gazpacho recipe.

If you aren’t the biggest fan of all of the seafood items listed, then you can prepare this easy tomato gazpacho with the ones of your choice.

Besides that, you can make the best tomato gazpacho with any type of tomato, from heirloom to plum, yellow, and even cherry tomatoes.

Try the heirloom tomato gazpacho or the cherry tomato gazpacho and combine it with your favorite seafood.

Lastly, you can make the seafood gazpacho by adding more vegetables to the mix, like bell peppers, zucchini, carrots, etc, and remove the ones that you don’t like.

The zucchini gazpacho, carrot gazpacho, or cold vegetable soup are all very good recipes to be combined with seafood.

Tips on Serving Seafood Gazpacho

This seafood gazpacho is the perfect food item to serve as the main dish at lunch or dinner.

To give this seafood mix soup a fresher flavor, you can top it with clean basil leaves or chopped parsley.

You can also top this seafood vegetable soup with shredded parmesan cheese or manchego cheese cubes, as the dairy goes great with the seafood.

Despite being a simple gazpacho recipe, you can take it to the next level by switching things up on the presentation: serving it like gazpacho shot glasses and carefully placing some of the seafood on top.

How to Store Seafood Gazpacho

Once you finish making this easy gazpacho soup recipe, you can store the seafood gazpacho in the fridge for up to 3 days.

Just pour the seafood gazpacho into a bowl and cover it with plastic wrap, in contact with the top so it doesn’t form a crust, and then serve when you are ready.

You can’t freeze this dish, but some Spanish cold soups that you can freeze are the pea gazpacho and the cold asparagus soup.

Recipe Card: Seafood Gazpacho

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