Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Ripe plum tomatoes - peeled, seeded,

  2. And diced with juices reserved

  3. 3 Seedless or 6 regular cucumbers - peeled, seeded,

  4. And diced 1 Chipotle peppers in adobo sauce

  5. 2 tablespoons 30ml Minced garlic - (to 3 tbspns)

  6. 1/2 cup 8g / 1/3oz Cilantro leaves - (packed)

  7. 1 Red onion - finely diced

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

  10. 2 tablespoons 30ml Olive oil - (to 3 tbspns)

  11. 1/2 lb 227g / 8oz Small shrimp - peeled, deveined

  12. 1 Baby clams - scrubbed clean

  13. Soy sauce - to taste

  14. Thinly-sliced scallions - for garnish

Instructions Jump to Ingredients ↑

  1. In a food processor combine 1/2 of the tomatoes, cucumbers, chipotle pepper and adobo sauce to taste and 1/2 of the garlic and puree until smooth. Reserve the remaining chipotle peppers and adobo sauce for another use. Transfer the pureed tomato mixture to a large bowl. Finely slice the cilantro and stir into tomato mixture. Add the red onion, salt and freshly-ground black pepper. Cover bowl and refrigerate until chilled.

  2. In a large skillet heat olive oil over moderately-high heat. Add the shrimp and saute for 1 minute. Add the remaining garlic, stir to combine and cook for another minute. Add the clams and a splash of soy sauce. Add the remaining tomatoes and reserved juices, stirring to combine. Cover and cook until clams open, about 3 to 5 minutes.

  3. Uncover the skillet, remove from heat and discard any unopened clams. Ladle about 1 cup of the chilled tomato mixture into the skillet and stir to combine. Stir the seafood mixture into the tomato mixture. Ladle soup into serving bowls and garnish with sliced scallions.

  4. This recipe yields 4 servings.


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