Gazpacho - The quintessential cold soup

(WTNH) -- Nadine Nelson, the chef and owner of Global Local Gourmet is in the kitchen, making gazpacho.

Global Local Gourmet offers one of a kind epicurean events. Their menus support local, sustainable, and regional cuisine with an international sensibility. Classic techniques, chef’s secrets, global wellness, cultural etiquette and the art of entertaining, are shared in their unique, informative, and tasty programs.

Not only will you leave one of their events with a full stomach, you will gain a couple of friends, recipes and resources to recreate the occasion, and the confidence to know every meal can be a feastful celebration.

Crab and Shrimp Gazpacho
Makes 16 cups  

3 large tomatoes, seeded and diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 English cucumber, peeled and diced
½ sweet onion, chopped
2-3 garlic cloves, minced
¼ cup chopped fresh herbs (basil, parsley, tarragon, mint, cilantro)
1 tablespoon seafood seasoning
1 (46-ounce) bottle vegetable juice
¼ cup fresh lemon juice
¼ cup red wine vinegar
Salt and pepper to taste
1  pound fresh crabmeat, drained and picked
1  pound cooked small shrimp, peeled and deveined

Combine first 8 ingredients in a large bowl; stir in vegetable juice, lemon juice, and vinegar. Add salt and pepper to taste. Cover and chill. Stir in crab and shrimp.  

For more great recipes, visit http://globallocalgourmet.tumblr.com/