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Gazpacho With Mashed Avocado And Smoked Seafood


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  • 1 1/2 pounds ripe tomatoes finely chopped (abt 3 1/2 cups)
  • 2 cups finely-chopped peeled seeded 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 can peeled plum tomatoes - (14 oz) and their liquid
  • 1 can tomato vegetable juice - (16 oz)
  • 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 minced seeded jalapeño peppers
  • 1/3 cup fresh lime juice 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 1/4"-thk rings
  • Essence to taste (see Bayou Blast recipe)
  • 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


Servings 10


Step 1

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.

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