Gazpacho Cocktail

Recipe Ingredients

1 cup	237ml	Chili sauce
1/2 cup	118ml	Ketchup
1 teaspoon	5ml	Garlic powder
1 teaspoon	5ml	Onion powder
1 teaspoon	5ml	Jalapeno pepper - seeded, chopped fin (large)
1/4		Cilantro - chopped
1		Avocado - 1/4-inch dice (large)
1/2		Green onions - sliced thin
1		Fresh tomatoes - 1/4-inch dice
1 1/2 cups	355ml	Hot water
6 oz	170g	Crab - cooked
9		Scallops - poached &sliced
6		Poached shrimp (16 to 20 per pound) - sliced lengthwise (medium)

Recipe Instructions

STEP ONE:

Mix the garlic and onion powder with 1/2 cup of hot water to dissolve. Add the rest of the ingredients, except the seafood and the remaining water. Whisk in the water slowly until the sauce is not so thick.

CHEF'S NOTE:

The sauce needs to be a little thin so it will mix well with the seafood.

STEP TWO:

For each serving, add 2 ounces cooked crab, 3 poached scallops (sliced), and 2 shrimp (16 to 20 per pound) sliced lengthwise to a cup with some sauce. Serve.

Source:
Travis Henderson II of Newport's Seafood, Dallas, TX

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