Title: Creole spiced seafood gazpacho
 Categories: E.
      Yield: 4 Servings
 
  2 1/2 lb Creole tomatoes, peeled,
           Seeded and chopped
      2 ea Red peppers, rough chopped
      2 ea Medium yellow onions, rough
           Chopped
      2 ea Cucumbers, peeled and rough
           Chopped
      4    Stalks celery, rough
           Chopped
    1/4 c  Minced shallots
      2 tb Minced garlic
      2 tb Grated fresh horseradish
    1/4 c  Chopped fresh cilantro
      2 c  V-8 juice
    1/2 c  To 1 cup Absolute Pepper
           Vodka
      2 tb Worcestershire sauce
        ds Liquid Crab Boil
           Juice of 4 lemons
           Salt and pepper
    1/4 c  Brunoise carrots
    1/4 c  Brunoise parsnips
    1/4 c  Brunoise red onions
    1/4 c  Brunoise red peppers
    1/4 c  Brunoise celery
    1/4 c  Brunoise cucumbers
    1/2 c  Extra-virgin olive oil
    1/4 c  Finely chopped fresh herbs,
           (like basil, chervil,
           Tarragon, etc.)
      1 lb Medium shrimp, peeled,
           Tail-off, and cooked
      1 lb Lump crab meat, picked for
           Cartilage
      1 lb Lobster meat, cooked and
           Diced
      1 c  Fresh herb salad
 
  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