Gazpacho with Smoked Mussels

Gazpacho is an easy, elegant cold summer soup made with blended raw veggies. Full of flavor, my version is elevated to new heights with the addition of smoked Maine mussels. We have a video on the site showing you how to smoke fresh mussels. You’ll need about 8 ounces of meat.

Recipe provided by

Ingredients

Maine MusselsShop

1 cucumber, peeled and roughly chopped
1 onion, roughly chopped
1 pound ripe tomatoes, roughly chopped
2 red bell peppers, roasted, peeled, and seeded, or 1 (7-ounce) jar roasted peppers, drained
1 garlic clove, peeled
2 tablespoons salt
2 tablespoons sherry vinegar
¼ cup extra-virgin olive oil
8 ounces fresh smoked Maine mussels

Serves: 4-8

Directions

Place the cucumber, onion, tomatoes, peppers, garlic, salt, vinegar, and 1 scant cup of water in a blender. Purée the mixture and pass it through a fine mesh strainer, pressing on the solids with the back of a spoon. Discard the solids. Chill the soup for at least 1 hour and up to overnight. Just before serving, whisk in the olive oil and adjust the seasoning with salt. Garnish the soup with the smoked mussels.