CHEF

Chef Roc

Seafood Gazpacho

1 cup
peeled and seeded ¼-inch diced cucumber
1 teaspoon
horseradish sauce
1/2 cup
¼-inch diced red pepper
1 cup
¼-inch diced Roma tomatoes
4 cloves
minced garlic
1/2 cup
¼-inch diced red onion
1/2 cup
¼-inch diced celery
1/2 cup
¼-inch diced jicama
1 cup
fish, cooked & cut into pieces
1/2 cup
cooked fish, flaked
1 cup
diced avocado
2 cups
tomato juice
2 tablespoons
chopped fresh cilantro
1 teaspoon
chili powder
1/8 teaspoon
cumin
1 teaspoon
Cholula® Hot Sauce
1/2 teaspoon
salt
1/2 teaspoon
coarsely ground black pepper
1/2
juice of lemon

Chef Roc Tip: Prepare Seafood Gazpacho the morning of your home festivities or tailgate party so the flavors will blend and the gazpacho can chill. If you plan to enjoy this away from home, we recommend that you prepare it completely at home and transport the gazpacho in a sealed container in a cooler with sufficient ice or ice packs.

  1. Combine all ingredients in a bowl except the seafood and avocado.

  2. Place three cups of this mixture in the blender. Pulse on the puree setting, but leave a bit chunky.

  3. Add these three cups back to the mixture in the bowl along with the seafood and avocado. Cover tightly and refrigerate

  4. Enjoy this refreshing chilled Seafood Gazpacho. Makes approximately half-gallon

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