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Gazpacho with Mashed Avocado and Smoked Seafood (Emeril Lagasse) Recipe

Gazpacho with Mashed Avocado and Smoked Seafood (Emeril Lagasse) Recipe

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Gazpacho with Mashed Avocado and Smoked Seafood (Emeril Lagasse)

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Ingredients:

Serving

1 1/2 lb ripe tomatoes, finely chopped (about 3 1/2 cups)
2 cups peeled, seeded and finely chopped cucumbers
1 cup finely chopped yellow onions
3/4 cup finely chopped red bell peppers
3/4 cup finely chopped yellow bell peppers
1/2 cup finely chopped green bell peppers
1 (14-oz) can peeled plum tomatoes and their liquid
1 (16-oz) can tomato vegetable juice
2 tbsp balsamic vinegar
2 tbsp sherry vinegar
1/2 cup extra-virgin olive oil
2 tbsp kosher salt
1 tsp freshly ground black pepper
1 1/2 tsp chili powder
2 tsp minced garlic
4 tsp seeded and minced jalapeno peppers
1/3 cup plus 2 tbsp fresh lime juice
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh parsley
2 tbsp chopped fresh basil
2 tbsp chopped fresh oregano
1/2 lb peeled and deveined medium shrimp
1/2 lb squid, cut into 1/4-inch-thick rings
essence , recipe follows
1 lb ripe avocados, peeled, seeded, and chopped
1 tbsp fresh lime juice
1 tbsp fresh lemon juice
1 1/2 tsp sour cream
3/4 tsp chopped fresh parsley
3/4 tsp chopped fresh cilantro
1/2 tsp minced garlic
1/2 tsp salt
1/8 tsp freshly ground white pepper
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Mashed Avocado:
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.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	334.89 Kcal (1402 kJ)
Calories from fat	222.2 Kcal
		% Daily Value*
Total Fat	24.69g	38%
Cholesterol	66.19mg	22%
Sodium	2123.09mg	88%
Potassium	699.82mg	15%
Total Carbs	23.8g	8%
Sugars	5.53g	22%
Dietary Fiber	7.01g	28%
Protein	8.51g	17%
Vitamin C	61.8mg	103%
Vitamin A	1mg	33%
Iron	18.5mg	103%
Calcium	75.5mg	8%

Amount Per 100 g
Calories	114.86 Kcal (481 kJ)
Calories from fat	76.21 Kcal
		% Daily Value*
Total Fat	8.47g	38%
Cholesterol	22.7mg	22%
Sodium	728.15mg	88%
Potassium	240.02mg	15%
Total Carbs	8.16g	8%
Sugars	1.9g	22%
Dietary Fiber	2.4g	28%
Protein	2.92g	17%
Vitamin C	21.2mg	103%
Vitamin A	0.3mg	33%
Iron	6.3mg	103%
Calcium	25.9mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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