Seafood Gazpacho

Ingredients

Salt

to taste

Black pepper

to taste

Hot sauce

to taste

Olive oil

1/4 cup

Lime juice

1/4 cup, freshly squeezed

Crab meat

1 cup, cooked and shredded

Shrimp

1 cup, peeled and deveined

Garlic

2 cloves, minced

Red onion

1/2, finely diced

Red bell pepper

1, diced

Cucumber

1, diced

Tomatoes

4 cups, diced (about 6 medium tomatoes)

Fresh herbs (optional)

for garnish (such as cilantro or parsley)

Instructions

1. In a large mixing bowl, combine the diced tomatoes, cucumber, red bell pepper, red onion, and minced garlic. Stir gently to mix the vegetables evenly.
2. Add the peeled and deveined shrimp and the shredded crab meat to the vegetable mixture, folding them in carefully to avoid breaking the seafood.
3. In a separate small bowl, whisk together the freshly squeezed lime juice, olive oil, hot sauce, salt, and black pepper. Adjust the amounts of hot sauce and seasoning to your preference.
4. Pour the dressing over the seafood and vegetable mixture, stirring gently to ensure everything is coated evenly with the dressing.
5. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld and the gazpacho to chill to perfection.
6. When ready to serve, give the gazpacho a gentle stir and taste for seasoning, adjusting if necessary. Serve the gazpacho cold, garnished with fresh herbs if desired.