Recipe courtesy of Emeril Lagasse

Gazpacho with Mashed Avocado and Smoked Seafood

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  • Level: Intermediate
  • Total: 53 min
  • Prep: 45 min
  • Cook: 8 min
  • Yield: about 10 servings


Smoked Seafood:

Mashed Avocado:

Essence (Emeril's Creole Seasoning):


  1. 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.
  2. 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.
  3. 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.
  4. 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):

Yield: About 2/3 cup
  1. Combine all ingredients thoroughly and store in an airtight jar or container.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.