Creole Spiced Seafood Gazpacho

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  • Level: Intermediate
  • Total: 6 hr 41 min
  • Prep: 40 min
  • Inactive: 6 hr
  • Cook: 1 min
  • Yield: 6 to 8 servings
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.