Gazpacho With Mashed Avocado And Smoked Seafood Recipe

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Emeril Lagasse on Food Network


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2 tablespoons chopped fresh oregano

2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

1/3 cup plus 2 tablespoons fresh lime juice

2 tablespoons sherry vinegar

3/4 cup finely chopped yellow bell peppers

1 1/2 pounds ripe tomatoes, finely chopped (about 3 1/2 cups)

1 (14-ounce) can peeled plum tomatoes and their liquid

3/4 cup finely chopped red bell peppers

2 tablespoons balsamic vinegar

1 tablespoon dried thyme

3/4 teaspoon chopped fresh cilantro

1/8 teaspoon freshly ground white pepper

2 tablespoons kosher salt

3/4 teaspoon chopped fresh parsley

1 tablespoon cayenne pepper

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh parsley

1 teaspoon freshly ground black pepper

1 (16-ounce) can tomato vegetable juice

1 pound ripe avocados, peeled, seeded, and chopped

1/2 pound squid, cut into 1/4-inch-thick rings

1/2 cup extra-virgin olive oil

2 teaspoons minced garlic

1 1/2 teaspoons chili powder

1 tablespoon fresh lime juice

2 tablespoons chopped fresh basil

Essence, recipe follows

1 tablespoon black pepper

1/2 teaspoon minced garlic

4 teaspoons seeded and minced jalapeno peppers

1 cup finely chopped yellow onions

2 tablespoons garlic powder

2 tablespoons chopped fresh cilantro

1/2 teaspoon salt

1 1/2 teaspoons sour cream

2 tablespoons salt

1/2 cup finely chopped green bell peppers

2 cups peeled, seeded and finely chopped cucumbers

1 tablespoon onion powder

1/2 pound peeled and deveined medium shrimp

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