Creole Spiced Seafood Gazpacho Recipe

Name: Creole Spiced Seafood Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds Creole tomatoes, peeled, seeded and chopped; 2 red peppers, roughly 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 leaves; 2 cups vegetable juice (recommended: V-8); 1/2 cup to 1 cup pepper-flavored vodka (recommended: Absolut Peppar Vodka); 2 tablespoons Worcestershire sauce; 4 lemons, juiced; Dash liquid crab boil; Pinch cayenne pepper; Salt and black 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, (such as basil, chervil, tarragon, etc.); 1 pound medium shrimp, peeled, tail-discarded, and cooked; 1 pound lump crabmeat, picked for cartilage; 1 pound lobster meat, cooked and diced; 1 cup fresh herb salad

Servings: persons

2 1/2 pounds Creole tomatoes, peeled, seeded and chopped
2 red peppers, roughly 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 leaves
2 cups vegetable juice (recommended: V-8)
1/2 cup to 1 cup pepper-flavored vodka (recommended: Absolut Peppar Vodka)
2 tablespoons Worcestershire sauce
4 lemons, juiced
Dash liquid crab boil
Pinch cayenne pepper
Salt and black 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, (such as basil, chervil, tarragon, etc.)
1 pound medium shrimp, peeled, tail-discarded, and cooked
1 pound lump crabmeat, picked for cartilage
1 pound lobster meat, cooked and diced
1 cup fresh herb salad

1
In a food processor with a metal blade, combine the chopped vegetables, shallots, garlic, horseradish, and cilantro.
2
Puree the mixture until slightly smooth.
3
Add the vegetable juice, vodka, Worcestershire sauce, juice from 2 lemons and the liquid crab boil.
4
Puree until the mixture is smooth.
5
Season with cayenne, salt, and pepper.
6
Remove the mixture from the food processor and refrigerate for 6 hours, so the flavors can marry.
7
Bring a pot of salted water to a boil.
8
Add the vegetables and blanch for 1 minute.
9
Remove and shock the vegetables in a bowl of ice water.
10
Remove the vegetables and pat dry.
11
In a mixing bowl, whisk the extra-virgin olive oil and remaining lemon juice together.
12
Add the herbs and whisk well.
13
Season with salt and pepper.
14
In a mixing bowl, toss the brunoise vegetables with 1/4 cup of the vinaigrette and season with salt and pepper.
15
Toss each of the seafood with the remaining vinaigrette.
16
Season with salt and pepper.
17
To assemble, place a pile of each seafood in the bowls.
18
Ladle the gazpacho into each bowl.
19
Spoon the vegetable relish in the center of each bowl.
20
Garnish with the herb salad.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: 2 1/2 pounds Creole tomatoes, peeled, seeded and chopped, 2 red peppers, roughly chopped, 2 medium yellow onions, roughly chopped, 2 cucumbers, peeled and roughly chopped, and more.

Yes, Creole Spiced Seafood Gazpacho falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creole Spiced Seafood Gazpacho

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