Chesapeake Bay Seafood Gazpacho

  • Yield 8 to 10 servings

Try this new twist on gazpacho.


1/2 pound regular crab meat, shell and cartilage removed
1/2 pound small shrimp, peeled and cooked
1 medium cucumber, peeled, seeded, and diced
2 large ripe tomatoes, finely chopped
1 medium green pepper, finely chopped
1 medium red onion (to taste), finely chopped
2 tablespoons chopped parsley
2 quarts canned tomato juice, chilled
3 -- hard boiled eggs
3 -- garlic cloves, minced
2 tablespoons whole grain mustard
1/4 cup olive oil
1 tablespoon Worcestershire sauce
1/2 cup lemon juice
1 teaspoon salt
-- Tabasco sauce to taste


  1. Pick crab meat and put in a large bowl.  Add cooked shrimp.  Add tomato, cucumber, green pepper, onion, and parsley.  Pour in the tomato juice and chill soup base while preparing the seasonings.
  2. Separate hard boiled egg yolks from whites, saving the whites.  Put yolks in blender; add the remaining ingredients and blend well.
  3. Stir the blended seasonings into the soup and correct the seasoning.  Serve very cold; garnish with chopped egg whites.


Recipe reprinted with permission from the Junior League of Annapolis’ Of Tide Thyme(the Junior League of Annapolis, Maryland, 1995).



Get every new post delivered to your Inbox.

Join 248 other followers