Summer Seafood Gazpacho

This gazpacho is so light and summery; it is the perfect start to any dinner and is sure to impress any palate.

Ingredients:

• 1 lb large shrimp, cooked, cleaned and shelled
• 2 large Alaskan king crab legs, steamed and shelled
• 1 large green zucchini, semi-peeled, sliced and diced
• 1 large yellow zucchini, semi-peeled, sliced and diced
• 1 large hot house tomato, sliced and chopped
• 1 large avocado, sliced and diced
• 1 celery stalk, sliced and chopped
• Sauce:
• Juice of one large lemon
• Dash of basil, garlic, dill, lemon zest, to taste
• Ground pepper and sea salt, to taste
• 1 jalapeno, seeded and sliced
• 1 can chopped tomatoes with oregano and garlic
• 1 can tomato soup
• 1 bunch cilantro, only the top, no stems
• Juice of one whole lime

Directions:

Starting with zucchini, divide ingredients into four margarita glasses topping off with seafood. Chill full glasses and start sauce in a food processor using lemon juice, seasonings, jalapeno, cilantro, tomato soup, lime juice and tomatoes. Whirl until sauce is smooth. Taste and season with salt and pepper if needed. Chill and just before serving, pour sauce over each margarita glass, garnish with a leafy stalk of celery and lemon wedge. Serve with crackers, Melba toast or baguettes. Careful about how long you let the ingredients sit in the glass before you serve these, they might brown a little. Start off by adding some lemon or lime juice on top of the mixture while it is waiting in the refrigerator.

Number of Servings: four-six