Fresh Tomato Gazpacho With Mashed Avocado And Poached Seafood

Description

Source: FROM Emeril's KITCHENS - EMERIL LAGASSE

This cold soup makes a refreshing first course on hot summer days, and it’s always a favorite on the menu at Emeril’s New Orleans. If you can’t find Creole tomatoes, use whatever vine-ripened tomatoes are available in your area. The addition of mashed avocado and seafood turns this into a main course. Be sure to chill the gazpacho before serving.

Ingredients

• 1½ pounds ripe Creole tomatoes, finely chopped
• 2 cups peeled, seeded, and finely chopped cucumbers
• 1 cup finely chopped yellow onions
• ¾ cup each finely chopped red and yellow bell peppers
• ½ cup finely chopped green bell peppers
• One 14-ounce can peeled Roma (plum) tomatoes, with their juice
• One 16-ounce can V-8 juice
• 2 tablespoons balsamic vinegar
• 2 tablespoons sherry vinegar
• ½ cup extra-virgin olive oil
• 2 tablespoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1½ teaspoons chili powder
• 2 teaspoons minced garlic
• 1 tablespoon plus 1 teaspoon minced, seeded jalapeño peppers
• 1/3 cup plus 2 tablespoons fresh lime juice
• 2 tablespoons each chopped fresh cilantro, parsley, basil, and oregano
• 1 recipe Mashed Avocado
• 1 recipe Poached Seafood

Directions

1. Combine half of the chopped tomatoes with half of the cucumbers, onions, and bell peppers in a food processor.
2. Add the canned tomatoes and their liquid, and purée.
3. Combine the remaining chopped vegetables in a very large bowl.
4. Add the puréed vegetables and all of the remaining ingredients except the avocado and seafood, and stir well to blend.
5. Cover and refrigerate until chilled.
6. To serve, ladle the soup into twelve small bowls or large cups.
7. Top each with about 2 tablespoons of the mashed avocado, and garnish with the poached seafood.

YIELD: MAKES 11 CUPS; 12 SERVINGS