A Cooling Bowl of Soup
Soup may not seem like summer food, but a nice cold gazpacho is great on a hot day. This version is full of seafood and has a hint of Indian flavor.
Despite the long list of ingredients, it can be made quickly. Be sure to read it through first. Then do all your chopping: onions, jalapenos, garlic, cucumber, mint. Have all the ingredients ready at hand.
You can add more garnishes or not use any, if you’d like. And if you want to spend more time, you can embellish this recipe with vegetables from the garden, such as diced red or yellow tomatoes or diced zucchini.
Top off the meal with cooling coconut sorbet.
Heat oil in large skillet over medium-high heat. Add onion, curry powder, cumin, tamarind paste, jalapeno, garlic, salt and sugar. Saute until onion is translucent, about 3 minutes.
While onion cooks, dredge shrimp, scallops and fish in flour, shaking off excess. Add to onion. Stir-fry over high heat, about 3 minutes, then add vermouth. Cook, stirring, until fish is cooked through and no longer pink. Remove from skillet and place on baking sheet lined with paper towels to drain. Refrigerate to speed cooling.
Puree tomatoes with tomato juice in food processor until thick. Divide among 4 (16-ounce) bowls, layering with cucumber in attractive presentation. Place equal amounts of seafood, fish and onion mixture in each bowl. Top each with one-fourth of crab. Place dollop of sour cream, about 1 tablespoon, over top of crab. Garnish with green onions and mint. Serve immediately.
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