Gazpacho With Mashed Avocado And Smoked Seafood
Ingredients
- 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
- 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
Directions
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.
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