Chesapeake Bay Seafood Gazpacho

  • Yield: 8 to 10 servings


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