Prep and Cook Time: 25 min. 


3 cups tomato juice
¼ cup fresh lemon juice
1 medium yellow bell pepper, diced, 1/4 inch pieces
1 medium tomato, chopped, seeds and excess pulp removed
2/3 cup diced cucumber, (cut lengthwise and scoop out seeds)
½ medium onion, finely minced
3 medium cloves garlic, pressed
4oz can diced green chili
3 TBS chopped fresh cilantro
2 TBS extra virgin olive oil
¼ lb small cooked shrimp, rinsed and patted dry
½ lb bay scallops, rinsed and patted dry
salt and cracked black pepper to taste 


Rinse and dry scallops. Put into lemon juice. Peel cucumber, scoop out seeds and dice. Mix with rest of ingredients in a bowl. Add scallops and lemon juice at end. Letting the scallops sit in the lemon juice while preparing rest of ingredients allows them to marinate.

If you can prepare this soup ahead of time and place in refrigerator for an hour or more, the taste improves.


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