Creole Spiced Seafood Gazpacho

Name: Creole Spiced Seafood Gazpacho
Yield: 6 to 8 servings
Ingredients: 2 1/2 pounds Creole tomatoes, peeled, seeded and chopped; 1 pound medium shrimp, peeled, tail-off, and cooked; 1 pound lump crab meat, picked for cartilage; 1 pound lobster meat, cooked and diced; 1 cup fresh herb salad, recipe follows; 2 red peppers, rough chopped; 2 medium yellow onions, roughly chopped; 2 cucumbers, peeled and roughly chopped; 4 stalks celery, roughly chopped; 1/4 cup minced shallots; 2 tablespoons minced garlic; 2 tablespoons grated fresh horseradish; 1/4 cup chopped fresh cilantro; 2 cups V-8 juice; 1/2 cup to 1 cup Absolute Pepper Vodka; 2 tablespoons Worcestershire sauce; Juice of 4 lemons; Dash of Liquid Crab Boil; Cayenne; Salt and pepper; 1/4 cup brunoise carrots; 1/4 cup brunoise parsnips; 1/4 cup brunoise red onions; 1/4 cup brunoise red peppers; 1/4 cup brunoise celery; 1/4 cup brunoise cucumbers; 1/2 cup extra-virgin olive oil; 1/4 cup finely chopped fresh herbs, (like basil, chervil, tarragon, etc.)

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Creole Spiced Seafood Gazpacho

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Yield: 6 to 8 servings

Yield: 6 to 8 servings

Ingredients

2 1/2 pounds Creole tomatoes, peeled, seeded and chopped

1 pound medium shrimp, peeled, tail-off, and cooked

1 pound lump crab meat, picked for cartilage

1 pound lobster meat, cooked and diced

1 cup fresh herb salad, recipe follows

2 red peppers, rough chopped

2 medium yellow onions, roughly chopped

2 cucumbers, peeled and roughly chopped

4 stalks celery, roughly chopped

1/4 cup minced shallots

2 tablespoons minced garlic

2 tablespoons grated fresh horseradish

1/4 cup chopped fresh cilantro

2 cups V-8 juice

1/2 cup to 1 cup Absolute Pepper Vodka

2 tablespoons Worcestershire sauce

Juice of 4 lemons

Dash of Liquid Crab Boil

Cayenne

Salt and pepper

1/4 cup brunoise carrots

1/4 cup brunoise parsnips

1/4 cup brunoise red onions

1/4 cup brunoise red peppers

1/4 cup brunoise celery

1/4 cup brunoise cucumbers

1/2 cup extra-virgin olive oil

1/4 cup finely chopped fresh herbs, (like basil, chervil, tarragon, etc.)

Directions

In a food processor with a metal blade, combine the chopped vegetables, shallots, garlic, horseradish, and cilantro. Puree the mixture until slightly smooth. Add the V-8 juice, Absolute Pepper Vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab boil. Puree until the mixture is smooth. Season with cayenne, salt, and pepper. Remove the mixture from the food processor and refrigerate for 6 hours, so the flavors can marry. Bring a pot of salted water to a boil. Add the vegetables and blanch for 1 minute. Remove and shock the vegetables in a bowl of ice water. Remove the vegetables and pat dry. In a mixing bowl, whisk the extra virgin olive oil and remaining lemon juice together. Add the herbs and whisk well. Season with salt and pepper. In a mixing bowl, toss the brunoise vegetables with 1/4 cup of the vinaigrette and season with salt and pepper. Toss each of the seafood with the remaining vinaigrette. Season with salt and pepper. To assemble, place a pile of each seafood in the bowls. Ladle the gazpacho into each bowl. Spoon the vegetable relish in the center of each bowl. Garnish with the herb salad.

Creole Spiced Seafood Gazpacho

Creole Spiced Seafood Gazpacho

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