Food Network: Creole Spiced Seafood Gazpacho

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Creole Spiced Seafood Gazpacho
Recipe courtesy Emeril Lagasse, 2005

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

Instructions
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 vegetable juice, 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.