This recipe is a modern twist of the classic soup gazpacho. It
may be served hot or cold as a soup, sauce or even modified
into a vinaigrette. The possibilities are endless! I have
even used it as a base for a cocktail with vodka and once froze
it into a sorbet! At the end of the day, it is a great way to
use up fresh ingredients from your local market for a hot
Cook the shallot, garlic, yellow pepper, celery and
ginger in a sauté pan with a little oil until soft and
translucent. Remove from the heat and add to the rest of the
Purée until smooth and the texture is like velvet.
Pass through a fine sieve. Adjust seasoning with Tabasco, clam
juice salt and pepper.