Gazpacho Salsa With Creole Spiced Tortilla Chips Recipes

CREOLE SPICED SEAFOOD GAZPACHO

Steps:

• 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 vegetable juice, 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.

GAZPACHO SALSA WITH CREOLE SPICED TORTILLA CHIPS

Steps:

• Combine tomatoes, cucumber, red onion, and yellow pepper in a bowl and toss to mix well. Remove leaves from cilantro and discard stems. Process cilantro leaves, jalapeños, garlic, olive oil, red wine vinegar, sugar, salt and pepper in a blender until smooth. Add vegetable mixture and mix well. Chill, tightly covered, in refrigerator. Drain slightly before serving. Serve with Creole Spiced Tortilla Chips. Creole Spiced Tortilla Chips: Cut each package of tortillas into halves. Cut each half into 4 wedges. Arrange in single layers on baking sheets. Spray wedges lightly with nonstick cooking spray. Sprinkle with seasoning. Bake at 350° for 5 minutes. Cool and store in an airtight container.