Creole Spiced Seafood Gazpacho

Total Time:
6 hr 41 min
Prep:
40 min
Inactive:
6 hr
Cook:
1 min

Yield:
6 to 8 servings
Level:
Intermediate

CATEGORIES
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
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 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.

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    Gazpacho

    Recipe courtesy of Ree Drummond