Gazpacho With Mashed Avocado And Smoked Seafood
By á-174942
Ingredients
- SMOKED SEAFOOD:
- 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)
- MASHED AVOCADO:
- 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
Details
Servings 10
Preparation
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.
You'll also love
- Cornish Game Hens, With Orzo... 0/5 (0 Votes)
- Pan-Fried Quail, Country Milk... 0/5 (0 Votes)
- Sauteed Soft-Shell Crabs With... 0/5 (0 Votes)
- Fried Soft-Shell Crabs With A... 0/5 (0 Votes)
- Fillet Of Pork With Rosemary-Apple... 0/5 (0 Votes)
- Chef Neals Baby Back Ribs With... 0/5 (0 Votes)
Review this recipe