SALARY CAP SEAFOOD GAZPACHO
yields approximately 1/2 gallon
1 cup peeled and seeded ¼-inch diced cucumber
2 cups tomato juice
1 teaspoon horseradish sauce
2 tablespoons chopped fresh cilantro
1/2 cup ¼-inch diced red pepper
1 teaspoon chili powder
1 cups ¼-inch diced Roma tomatoes
1/8 teaspoon cumin
4 cloves minced garlic
1 teaspoon Cholula® Hot Sauce
1/2 cup ¼-nch diced red onion
juice of 1/2 lemon
1/2 cup ¼-nch diced celery
1/2 teaspoon salt
1/2 cup ¼-nch diced jicama
1/2 teaspoon coarsely ground black pepper
1 cup shrimp, cooked & cut into pieces
1/2 cup cooked lump crab meat
1 cup diced avocado
1. Mix all ingredients in a bowl except the seafood and avocado.
2. Place 3 cups of this mixture in the blender. Pulse on the puree setting, but leave a bit chunky.
3. Add these 3 cups back to the mixture in the bowl along with the seafood and avocado. Cover with plastic wrap and refrigerate.
4. Serve the Gazpacho in chilled soup bowls. Enjoy this refreshing chilled soup.