1 1/2 pounds ripe tomatoes, finely chopped (about 3 1/2 cups)
2 cups peeled, seeded and finely chopped cucumbers
1 cup finely chopped yellow onions
3/4 cup finely chopped red bell peppers
3/4 cup finely chopped yellow bell peppers
1/2 cup finely chopped green bell peppers
1 (14-ounce) can peeled plum tomatoes and their liquid
1 (16-ounce) can tomato vegetable juice
2 tablespoons balsamic vinegar
2 tablespoons sherry vinegar
1/2 cup extra-virgin olive oil
2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
1 1/2 teaspoons chili powder
2 teaspoons minced garlic
4 teaspoons seeded and minced jalapeno peppers
1/3 cup plus 2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
Smoked Seafood:
1/2 pound peeled and deveined medium shrimp
1/2 pound squid, cut into 1/4-inch-thick rings
Essence, recipe follows
Mashed Avocado:
1 pound ripe avocados, peeled, seeded, and chopped
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice
1 1/2 teaspoons sour cream
3/4 teaspoon chopped fresh parsley
3/4 teaspoon chopped fresh cilantro
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper
Combine half of the chopped tomatoes with half of the cucumbers, onions, and red, yellow, and green bell peppers in the bowl of a food processor with the canned tomatoes and their liquid, and puree on high speed. Combine the remaining half of the chopped ingredients in a very large bowl. Add the pureed vegetables, the tomato vegetable juice, and all of the remaining ingredients and stir well to blend.
For the Smoked Seafood: Prepare a stovetop smoker. Toss seafood with Essence. Add to smoker and smoke for 6 to 8 minutes, or until cooked through, but not overcooked. Remove the seafood from the smoker and set aside in a bowl, refrigerating as necessary.
For the mashed avocado: Place the avocado in a medium bowl and mash with the back of a fork. Fold in the remaining ingredients and mix until blended and creamy.
To serve, ladle the soup into small bowls or large cups, top each with 2 tablespoons of the mashed avocado and garnish with the smoked seafood.
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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