Horseradish, spices and slightly sweet balsamic vinegar give this gazpacho its Cajun flair. Served chilled, it’s one of the best starters you can have in the heat of the summer.—Denise Klibert, Shreveport, Louisiana
Ingredients
- 6 medium tomatoes, seeded and coarsely chopped
- 1 medium cucumber, peeled, seeded and coarsely chopped
- 3 celery ribs, coarsely chopped
- 1 medium sweet red pepper, coarsely chopped
- 1 small red onion, coarsely chopped
- 6 green onions, cut into pieces
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 1 bottle (46 ounces) tomato juice
- 2 tablespoons lemon juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon hot pepper sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon prepared horseradish
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon celery salt
- 1 teaspoon lemon-pepper seasoning
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground cloves
- 2 to 4 tablespoons olive oil
- 1 pound peeled and deveined cooked medium shrimp, lump crabmeat and/or crawfish
Directions
- In a food processor, process the first 8 ingredients in batches until finely chopped.
- In a large bowl, combine the tomato juice, lemon juice, vinegar, pepper sauce, Worcestershire sauce, horseradish, garlic, seasonings and chopped vegetables. Cover and refrigerate for at least 8 hours or overnight.
- Just before serving, stir in olive oil. Garnish servings with shrimp, crabmeat and/or crawfish.
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