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
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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

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

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


  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.