Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Spicy Gazpacho with Shrimp and Mussels Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 10, 2019 Print Rate It Share Share Tweet Pin Email Servings: 10 Sweet shrimp and plump mussels may not be traditional gazpacho ingredients, but they turn this spicy tomato-based soup into a hearty meal. Ingredients 10 beefsteak tomatoes, (about 5 pounds) 1 small clove garlic 2 small jalapeno peppers, halved and seeded Juice of 4 limes 1 ½ teaspoons salt, plus more for seasoning ¼ teaspoon freshly ground black pepper, plus more for seasoning 1 shallot, minced 1 cup dry white wine ½ pound mussels, (about 14), scrubbed ½ pound medium shrimp, (about 15), peeled and deveined ½ pound yellow cherry tomatoes 2 Kirby cucumbers, peeled, seeded, and finely chopped 1 small red onion, finely chopped ½ cup loosely packed fresh cilantro leaves, finely chopped Directions Bring a large pot of water to a boil. Using a paring knife, score nonstem end of each tomato with shallow hatch mark. Blanch tomatoes in boiling water for 30 to 60 seconds, until skin peels easily. Transfer tomatoes to a bowl of ice water. Peel and halve them after they cool. Remove and discard most of the seeds, without wasting pulp. Place tomatoes in the jar of a blender, and add garlic and half of 1 jalapeno. Blend mixture, working in batches if necessary, until smooth. Season mixture with lime juice, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Transfer to refrigerator, and chill. Meanwhile, combine shallot, white wine, and 2 cups water in a large skillet. Bring mixture to a boil, and add mussels. Cover skillet, and let mussels cook until shells open, about 2 minutes. Using a slotted spoon, transfer mussels from skillet to a bowl. Cool slightly, cover with plastic, and refrigerate. Return skillet to heat, and bring to a simmer. Add shrimp, and poach until shrimp are pink and cooked through, about 1 1/2 minutes. Transfer shrimp from poaching liquid to a bowl, let cool slightly, and refrigerate. Dice the remaining 1 1/2 jalapeno peppers. Slice yellow cherry tomatoes in half. Adjust seasoning of chilled tomato puree with salt and pepper. Stir in chopped jalapenos, cucumbers, red onion, and sliced cherry tomatoes. Ladle soup into bowls. Divide seafood among bowls. Sprinkle each bowl with chopped cilantro, and serve. Cook's Notes You can also chill the tomato puree in the freezer for about an hour before serving so that it becomes slightly slushy. Rate it Print