Clam-Flavored Gazpacho

Ingredients

• 1 bunch fresh watercress
• 1 green pepper
• 1 sweet yellow pepper
• 1 sweet red pepper
• 1 large red onion
• 1 carrot
• 2 stalks celery
• 3 cucumbers
• 10 medium tomatoes
• 2 cloves garlic
• 4 ounces tomato paste
• 1 32-ounce can tomato juice
• Juice of 1 lemon
• ⅓ cup extra-virgin olive oil
• 6 cups clam broth or bottled clam juice
• ¼ teaspoon cayenne, or to taste
• Sea salt to taste

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    170 calories; 9 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 7 grams protein; 1 milligram cholesterol; 1043 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Approximately 1 1/2 gallons

Preparation

1. Chop watercress, peppers, onion, carrot and celery very fine (this is best done by hand, rather than in a food processor or blender.) Peel and seed cucumbers and chop very fine. Peel and seed tomatoes, reserving juice and seeds, and chop very fine. Mix all the vegetables together in a large bowl.
2. Mince the garlic and combine with tomato paste, tomato juice and juices and seeds from fresh tomatoes. Add to chopped vegetables. Add lemon juice, olive oil and clam broth. Taste and add cayenne pepper and sea salt, if desired. Cover the bowl and refrigerate overnight.
3. Serve in mugs with spoons, and garnish, if desired, with frozen lemon-pepper vodka (see recipe). Provide lemon wedges and a pepper grinder for nondrinkers.

• If gazpacho is left over after the clambake, combine it with chopped leftover clams for a fine cold soup for lunch the next day.