Gazpacho with Mashed Avocado and Smoked Seafood (Emeril Lagasse)

Prep Time: 45 Minutes

Cook Time: 8 Minutes

Ready In: 53 Minutes

Servings: 10

Ingredients:

1 1/2 pounds 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-ounce) can peeled plum tomatoes and their liquid

1 (16-ounce) can tomato vegetable juice

2 tablespoons balsamic vinegar

2 tablespoons sherry vinegar

1/2 cup extra-virgin olive oil

2 tablespoons kosher salt

1 teaspoon freshly ground black pepper

1 1/2 teaspoons chili powder

2 teaspoons minced garlic

4 teaspoons seeded and minced jalapeno peppers

1/3 cup plus 2 tablespoons fresh lime juice

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh oregano

1/2 pound peeled and deveined medium shrimp

1/2 pound squid, cut into 1/4-inch-thick rings

essence, recipe follows

1 pound ripe avocados, peeled, seeded, and chopped

1 tablespoon fresh lime juice

1 tablespoon fresh lemon juice

1 1/2 teaspoons sour cream

3/4 teaspoon chopped fresh parsley

3/4 teaspoon chopped fresh cilantro

1/2 teaspoon minced garlic

1/2 teaspoon salt

1/8 teaspoon freshly ground white pepper

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Directions:

1. Mashed Avocado:
2. 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.
3. 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.
4. 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.
5. 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.
6. Essence (Emeril's Creole Seasoning):
7. Combine all ingredients thoroughly and store in an airtight jar or container.
8. Yield: about 2/3 cup
9. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

By RecipeOfHealth.com