2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
 
- Select Fresh   
     Vegetables
- Fresh Breads
- Fresh Chips &
 Crackers
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....
 
 













Grilled Vegetable and Seafood Gazpacho  
  • A great appetizer or lunch soup for a hot evening.

Ingredients
  • 5 pounds plum tomatoes cored and quartered
  • 2 cups red bell pepper, cut in chunks
  • 1 1/2 cups sweet onion,quartered
  • 1 cup pablano peppers, cut in chunks
  • 1/4 cup garlic cloves
  • 2 tablespoons extra virgin olive oil
  • 3 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 1- 46 oz can of tomato juice
  • 1/2 cup extra virgin olive oil
  • 1/4 cup white champagne vinegar
  • 1 tablespoon agave nectar

 

Seafood:1/2 pounds total weight (Can be almost be anything thing you like)

  • 1/2 pound squid
  • 1/2 pound firm white fleshed fish, grouper, cobia, bass, halibut are all good choices
  • 1/2 pound Gulf of Mexico shrimp, 31/35 count (I like smaller shrimp for this dish)
  • 1/2 pound sea scallops, quartered
  • 1/2  pound octopus
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon herbed sea salt

Directions
  • Add all seafood to a large bowl and mix to coat with olive oil and salt. Grill seafood about 4 to 6 minutes until done. Shrimp, squid and scalloops will be done first. Set aside to cool.
  • Combine veggies in a large bowl, add 2 tablespoons extra virgin olive oil, salt and pepper. Place in grill basket and cook on hot grill until charred and tender.
  • Put veggies in a food processor or blender until pureed.. Pour mixture through a sieve. Combine strained veggies with tomato juice, vinegar, agave and extra virgin olive oil. Whisk until combined.
  • Add grilled seafood, mix and top with finely diced cucumbers
  • Serves 8 to 10 people. Enjoy!
Dirk's Fish and Gourmet Shop © 2013