“For all you seafood lovers, here is a wonderful summertime cold soup, that is very flavorful and delicious.”

Ingredients Nutrition

  • 12 fresh ripe tomatoes, peeled and seeded
  • 3 -4 cloves fresh garlic (or more or less to suit taste, I find that 3 cloves are just the right amount)
  • 12 cup yellow bell pepper, diced small
  • 12 cup red bell pepper, diced small
  • 12 cup green bell pepper, diced small (do not use just green bell pepper, as the soup will be bitter, try to mix all together)
  • 34 cup green onion (white part only)
  • 3 cups cucumbers, peeled,seeded and diced
  • 12 cup olive oil
  • 3 tablespoons lemon juice
  • 1 12 teaspoons salt, to taste
  • 12 lb small shrimp, cooked and chilled
  • 12 lb crabmeat, cooked and chilled (it is best to use fresh crab meat for this, but imitation can be used if desired)
  • crouton, for garnish


  1. In a food processor, place the garlic and tomatoes; blend until a rough-chop stage.
  2. Dice peppers and green onions.
  3. In a large mixing bowl, place the crushed tomatoes, cucumbers, peppers, green onions, olive oil, lemon juice and salt; mix well.
  4. (if desired you may process all of the veggies for a smoother texture, if you prefer a chunky gazpacho, then leave the veggies chopped).
  5. Chill for 2 hours.
  6. Ladle into small soup bowls.
  7. Cut the shellfish into bite-size pieces, and divide equally among the bowls.
  8. Top with croutons, and freshly ground black pepper.

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