Gazpacho with Mashed Avocado and Smoked Seafood

Total Time:
53 min
45 min
8 min

about 10 servings

  • 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
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Mashed Avocado:

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.

Essence (Emeril's Creole Seasoning):

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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