Gazpacho With Mashed Avocado And Smoked Seafood

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Ripe tomatoes - finely chopped
		= (abt 3 1/2 cups)
2 cups	292g / 10oz	Finely-chopped peeled seeded cucumbers
1 cup	62g / 2.2oz	Finely-chopped yellow onions
3/4 cup	109g / 3.8oz	Finely-chopped red bell peppers
3/4 cup	109g / 3.8oz	Finely-chopped yellow bell peppers
1/2 cup	73g / 2.6oz	Finely-chopped green bell peppers
1		Peeled plum tomatoes - (14 oz) - and their liquid
1		Tomato vegetable juice - (16 oz)
2 tablespoons	30ml	Balsamic vinegar
2 tablespoons	30ml	Sherry vinegar
1/2 cup	118ml	Extra-virgin olive oil
2 tablespoons	30ml	Kosher salt
1 teaspoon	5ml	Freshly-ground black pepper
1 1/2 teaspoons	7.5ml	Chili powder
2 teaspoons	10ml	Minced garlic
4 teaspoons	20ml	Minced seeded jalapeño peppers
1/3 cup	78ml	Fresh lime juice - plus
2 tablespoons	30ml	Fresh lime juice
2 tablespoons	30ml	Chopped fresh cilantro
2 tablespoons	30ml	Chopped fresh parsley
2 tablespoons	30ml	Chopped fresh basil
2 tablespoons	30ml	Chopped fresh oregano
		Smoked Seafood
1/2 lb	227g / 8oz	Peeled and deveined medium shrimp
1/2 lb	227g / 8oz	Squid - cut 1/4"-thk rings
		Essence - to taste
		= (see Bayou Blast recipe)
		Mashed Avocado
1 lb	454g / 16oz	Ripe avocados - peeled, seeded,
		And chopped
1 tablespoon	15ml	Fresh lime juice
1 tablespoon	15ml	Fresh lemon juice
1 1/2 teaspoons	7.5ml	Sour cream
3/4 teaspoon	3.8ml	Chopped fresh parsley
3/4 teaspoon	3.8ml	Chopped fresh cilantro
1/2 teaspoon	2.5ml	Minced garlic
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground white pepper

Recipe Instructions

Combine half of the chopped tomatoes with half of the cucumbers, onions, and red, yellow, and green bell peppers in the bowl of a food processor with the canned tomatoes and their liquid, and puree on high speed. Combine the remaining half of the chopped ingredients in a very large bowl. Add the pureed vegetables, the tomato vegetable juice, and all of the remaining ingredients and stir well to blend.

For the Smoked Seafood: Prepare a stovetop smoker. Toss seafood with Essence. Add to smoker and smoke for 6 to 8 minutes, or until cooked through, but not overcooked. Remove the seafood from the smoker and set aside in a bowl, refrigerating as necessary.

For the Mashed Avocado: Place the avocado in a medium bowl and mash with the back of a fork. Fold in the remaining ingredients and mix until blended and creamy.

To serve, ladle the soup into small bowls or large cups, top each with 2 tablespoons of the mashed avocado and garnish with the smoked seafood.

This recipe yields about 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F15) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.