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From MAS, Chicago, Il
Gazpacho La Paz
Spicy gazpacho with poached shrimp and scallops finished with smoked poblano crème fraîche
Poach both shrimp and scallops in salt water. Strain and set aside.
Purée all liquid ingredients together in a food processor. Add all solid ingredients to mixture and stir. Cover and refrigerate for at least 4 hours so as to allow all of the flavors to marry. Serve chilled.
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