Spicy Shrimp and Baby Clam Gazpacho Soup
| Yield: | 1 Servings |
| Categories: |
| 2 | lb | Ripe plum tomatoes, peeled, seeded and diced with juices reserved |
| 3 | Seedless or 6 regular cucumbers, peeled, seeded and diced | |
| 1 | cn | (small) chipotle peppers in adobo sauce |
| 2 | tb | Minced garlic, (up to 3) |
| 1/2 | c | Packed cilantro leaves |
| 1 | Red onion, finely diced | |
| Salt and freshly ground black pepper | ||
| 2 | tb | Olive oil, (up to 3) |
| 1/2 | lb | Small shrimp, peeled and deveined |
| 1 | Dozen baby clams, scrubbed clean | |
| Soy sauce | ||
| Scallions, thinly sliced for garnish |
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