Everyone loves a bowl of hot soup in the cold weather, but what about some cool soup in the hot weather?  This soup is perfect for that as a dinner, and it’s just as wonderful for lunch! My Salsa Seafood Soup is the ultimate in deliciousness and perfect for those days when you’re seeking something new to try.

This Salsa Seafood Soup is a healthy and low-fat soup recipe. The seafood flavors are sweet and consistent in this soup, and the best part is that you’re encouraged to make it in advance since it’s served cool. Just store it in an air-tight container to maintain the freshness of the ingredients.

Salsa Seafood Soup is one of those special soups you’ll see more often in coastal towns than anywhere else. It’s complemented by a crusty bread or a side of tortilla chips. It could also be flavored with a salsa-like blend of green chiles and corn if you desire.

The first time I had it was on a cruise down to Mexico — we pulled into port at Puerto Chiapas, and the boat’s owner took us all out for dinner to this little seaside restaurant in town. The soup was served before the meal in large mugs, along with baskets full of crunchy corn chips.

Don’t just take my word for it – try making some yourself! You won’t be disappointed.

Salsa Seafood Soup

Make this cool Salsa Seafood Soup that’s full of protein any time of the year. This dish can be a starter course, or make it your main meal. Seafood and tomatoes—a perfect combination!

• Author: Bill Dugan
• Prep Time: 10 minutes
• Chilling Time: 2 hours
• Cook Time: 20 minutes
• Total Time: 2 hours 30 minutes
• Yield: 6 servings 1x
• Category: Soups

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1/2 cup chopped yellow onion
• 1/2 teaspoon minced garlic
• 1 cucumber, peeled, seeded, and sliced
• 6 large ripe tomatoes, peeled, seeded, and chopped
• 2 cups chicken stock
• 2 tablespoons no salt added tomato paste
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons Dijon mustard
• 3 tablespoons red wine vinegar
• 3 tablespoons chopped fresh parsley
• 1/2 pound cooked and chilled bay scallops or baby shrimp

Instructions

1. Heat olive oil in a 4-quart saucepan over medium heat. Add the onion and garlic and sauté for 5 to 7 minutes, stirring frequently until onion is translucent.
2. Add the cucumber, tomatoes, chicken stock, tomato paste, salt, and pepper to the pan. Bring to a boil while stirring, until tomato paste is dissolved.
3. Reduce heat and simmer uncovered for 15 minutes.
4. Transfer entire mixture to a food processor and puree until smooth.
5. Place mixture in a large bowl, cover with plastic wrap, and chill for 2 hours.
6. When ready to serve, whisk in Dijon mustard, red wine vinegar, and parsley.
7. Serve by ladling into bowls and topping with bay scallops or shrimp and extra parsley for garnish.

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Have you tried this Salsa Seafood Soup recipe? It’s so easy and makes for an impressive dish for your friends and family—please tell us how it turned out for you.