Food Network: Creole Spiced Seafood Gazpacho

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Creole Spiced Seafood Gazpacho
Recipe Courtesy of Emeril Lagasse

Ingredients
2 1/2 pounds Creole tomatoes, peeled, seeded and chopped
2 each red peppers, rough chopped
2 each medium yellow onions, rough chopped
2 each cucumbers, peeled and rough chopped
4 stalks celery, rough 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 Absolut Pepper Vodka
2 tablespoons Worcestershire sauce
dash of Liquid Crab Boil
juice of 4 lemons
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.)
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

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 seafoods 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.