Gazpacho With Mussels


Photo: Sheri Wetherell

About

This is a a light and healthy warm weather recipe that can be served as an elegant first course or as a light entree. I like to serve this soup in a glass to show off the brilliant color combination of rosy tomato, dark green poblano chile and peach- toned mussels.

Yield:

8 to 10 Servings

Added:

December 10, 2009

Creator:

Related Cooking Videos

Comments

Sheri Wetherell's picture
Sheri Wetherell
June 25, 2009

Photo credit goes to Nicole Aloni, author of the recipe.

Add comment

Print This RecipePrint This Recipe

Ingredients

Mussel preparation
24 green lipped mussels (or 24 large, raw 1 chopped onion
2 cups white wine
2 tablespoons chopped dill
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
8 black peppercorns
Soup
2 cups tomato juice
6 tablespoons red wine vinegar (or sherry vinegar)
1/4 cup fresh lemon juice
1/2 teaspoon cayenne pepper
1/4 cup Stoli Peppar
1/4 cup extra virgin olive oil
2 cucumber, peeled and seeded
3 cloves garlic, chopped
2 shallots, chopped
1 medium onion, sliced
1 teaspoon salt
black pepper
2 red bell or poblano peppers, diced
cup minced dill
cup minced cilantro
6 large tomato, seeded and chopped
2 avocado, diced
6 radishes finely sliced
To prepare mussels
Scrub mussels and wash thoroughly under cold running water. Discard any
inch a large sauce pan combine wine, onion, Remove mussels with a slotted spoon to a large bowl. When cool enough to handle, use a spoon to remove
To prepare soup
inch Combine the first 6 ingredients a large bowl and whisk to combine well
inch Combine the next 10 ingredients, small batches, in a blender or food processor and pulse to chop/combi
Add the chopped ingredients into the bowl with the tomato juice mixture, and stir
To serve
inch Stir chopped avocado and cooked, chopped mussels. Pour
GAZPACHO WITH GREEN LIPPED MUSSELS
Categories: 2, 4, 8, 12
inch A light and healthy warm weather entree full of robust vegetable flavors and packed with protein. I lik
Makes 8 to 10 servings
Mussel preparation
24 green lipped mussels (or 24 large, raw 1 chopped onion
2 cups white wine
2 tablespoons chopped dill
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
8 black peppercorns
Soup
2 cups tomato juice
6 tablespoons red wine vinegar (or sherry vinegar)
1/4 cup lemon juice
1/2 teaspoon cayenne pepper
1/4 cup pepper vodka
1/4 cup extra virgin olive oil
2 cucumber, peeled and seeded
3 cloves garlic, chopped
2 shallots, chopped
1 medium onion, sliced
1 teaspoon salt
black pepper
2 red bell or poblano peppers, diced
cup minced dill
cup minced cilantro
6 large tomato, seeded and chopped
2 avocado, diced
6 radishes finely sliced
To prepare mussels
Scrub mussels and wash thoroughly under cold running water. Discard any
inch a large sauce pan combine wine, onion, Remove mussels with a slotted spoon to a large bowl. When cool enough to handle, use a spoon to remove
To prepare soup
inch Combine the first 6 ingredients a large bowl and whisk to combine well
inch Combine the next 10 ingredients, small batches, in a blender or food processor and pulse to chop/combi
Add the chopped ingredients into the bowl with the tomato juice mixture, and stir
To serve
inch Stir chopped avocado and cooked, chopped mussels. Pour
24 green lipped mussels (or 24 large, raw 1 chopped onion
2 cups white wine
2 tablespoons chopped dill
2 tablespoons chopped cilantro
2 tablespoons chopped parsley
8 black peppercorns
Soup
2 cups tomato juice
6 tablespoons red wine vinegar (or sherry vinegar)
1/4 cup lemon juice
1/2 teaspoon cayenne pepper
1/4 cup pepper vodka
1/4 cup extra virgin olive oil
2 cucumber, peeled and seeded
3 cloves garlic, chopped
2 shallots, chopped
1 medium onion, sliced
1 teaspoon salt
black pepper
2 red bell or poblano peppers, diced
cup minced dill
cup minced cilantro
6 large tomato, seeded and chopped
2 avocado, diced
6 radishes finely sliced

Preparation

1
Prepare mussels
2
Scrub mussels and wash thoroughly under cold running water. Discard any mussels that don’t close when tapped.
3
In a large sauce pan combine wine, onion, herbs and peppercorns. Bring to a boil, reduce heat and simmer 3 minutes. Add the mussels, cover and cook over high heat 3 to 4 minutes, until mussels open. Shake the pan occasionally.
4
Remove mussels with a slotted spoon to a large bowl. When cool enough to handle, use a spoon to remove the meat from each shell. Depending on size, cut into 2 or 3 large chunks. Refrigerate.
5
To prepare soup
6
Combine the first 6 ingredients in a large bowl and whisk to combine well.
7
Combine the next 10 ingredients, in small batches, in a blender or food processor and pulse to chop/combine. Add a little of the tomato juice mixture to each batch to allow for easy chopping. Puree half of this mixture. Reserve the other half in a chunky state.
8
Add the chopped ingredients into the bowl with the tomato juice mixture, and stir to combine. Taste for salt, pepper and cayenne. The soup can be made to this point and refrigerated the day before serving.
9
To serve
10
Stir in chopped avocado and cooked, chopped mussels. Pour into large glasses, like bola grande, float radish slices in each serving and garnish with a dill spear or celery stalk.

Tools

Related Recipes