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The soup needs to be refrigerated overnight, so plan accordingly.Plus: More Soup Recipes and Tips

September 2001


Credit: © William Meppem

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Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, cook the cranberry beans in boiling water until tender, about 12 minutes. Drain and transfer to a plate. Drizzle with olive oil and season with salt and pepper.

  • In a large bowl, combine the tomato juice with the cucumber, yellow pepper, onion, fennel, jalapeño, scallion and 2 tablespoons of the cilantro. Add the beans, cover and refrigerate overnight.

  • Stir the lime and lemon zest and juice into the soup. Season with salt and pepper and refrigerate for 1 to 2 hours.

  • Light a grill. Thread the scallops and shrimp on skewers, brush with olive oil and season with salt and pepper. Grill over a medium-hot fire until lightly charred, about 2 minutes per side. Generously brush the bread with olive oil and grill over a medium-hot fire until lightly charred, about 1 minute per side. Rub the bread with the garlic clove.

  • Stir the remaining 2 tablespoons of cilantro into the soup. Serve the gazpacho with the seafood and bread.

Suggested Pairing

This gazpacho is almost more a chopped salad than a soup. Yet despite the cucumbers, fennel, scallions and cranberry beans, most of the flavor comes from tomato juice. And as any cook knows, tomatoes are quite acidic. This presents a challenge when looking for a wine to match: You'll need one with enough acidity to stand up to the soup. Look to Soave, from Italy's Veneto region, a white wine that is noted for its crispness—although some might (rightfully) observe that most Soaves have little else to offer. Happily, a few high–quality producers are turning out clean, crisp wines that are also filled out by soft, surprisingly concentrated fruit (which works nicely with the shrimp and scallop in the gazpacho).