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.

Combine all ingredients in a bowl except the seafood and avocado.
Place three cups of this mixture in the blender. Pulse on the puree setting, but leave a bit chunky.
Add these three cups back to the mixture in the bowl along with the seafood and avocado. Cover tightly and refrigerate
Enjoy this refreshing chilled Seafood Gazpacho. Makes approximately half-gallon

Ray Cooney, a husband and proud father of three, is a retired New York City firefighter. While attempting to take a second floor window, back in November 2003, a back draft knocked him from his ladder...

24min