Creole spiced seafood gazpacho

4 servings

Ingredients

Quantity Ingredient
2½ pounds Creole tomatoes, peeled,
Seeded and chopped
2 eaches Red peppers, rough chopped
2 eaches Medium yellow onions, rough
Chopped
2 eaches Cucumbers, peeled and rough
Chopped
4 Stalks celery, rough
Chopped
¼ cup Minced shallots
2 tablespoons Minced garlic
2 tablespoons Grated fresh horseradish
¼ cup Chopped fresh cilantro
2 cups V-8 juice
½ cup To 1 cup Absolute Pepper
Vodka
2 tablespoons Worcestershire sauce
dash Liquid Crab Boil
Juice of 4 lemons
Salt and pepper
¼ cup Brunoise carrots
¼ cup Brunoise parsnips
¼ cup Brunoise red onions
¼ cup Brunoise red peppers
¼ cup Brunoise celery
¼ cup Brunoise cucumbers
½ cup Extra-virgin olive oil
¼ cup Finely chopped fresh herbs,
(like basil, chervil,
Tarragon, etc.)
1 pounds Medium shrimp, peeled,
Tail-off, and cooked
1 pounds Lump crab meat, picked for
Cartilage
1 pounds Lobster meat, cooked and
Diced
1 cup Fresh herb salad

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 ¼ 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.

Yield: 6 to 8 servings

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