Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds Creole tomatoes, peeled, seeded and chopped

  2. 2 red peppers, rough chopped

  3. 2 medium yellow onions, roughly chopped

  4. 2 cucumbers, peeled and roughly chopped

  5. 4 stalks celery, roughly chopped

  6. 1/4 cup minced shallots

  7. 2 tablespoons minced garlic

  8. 2 tablespoons grated fresh horseradish

  9. 1/4 cup chopped fresh cilantro

  10. 2 cups V-

  11. 8 juice

  12. 1/2 cup to 1 cup Absolute Pepper Vodka

  13. 2 tablespoons Worcestershire sauce Juice of

  14. 4 lemons Dash of Liquid Crab Boil Cayenne Salt and pepper

  15. 1/4 cup brunoise carrots

  16. 1/4 cup brunoise parsnips

  17. 1/4 cup brunoise red onions

  18. 1/4 cup brunoise red peppers

  19. 1/4 cup brunoise celery

  20. 1/4 cup brunoise cucumbers

  21. 1/2 cup extra-virgin olive oil

  22. 1/4 cup finely chopped fresh herbs, (like basil, chervil, tarragon, etc.)

  23. 1 pound medium shrimp, peeled, tail-off, and cooked

  24. 1 pound lump crab meat, picked for cartilage

  25. 1 pound lobster meat, cooked and diced

  26. 1 cup fresh herb salad

Instructions Jump to Ingredients ↑

  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 V-8 juice, Absolute Pepper 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. 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. 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. 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. Yield : 6 to 8 servings


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