Ingredients

• 1/4 cup olive oil, divided
• 1/4 cup minced garlic
• 1/2 cup diced onion
• 4 pounds red bell peppers
• 1 cup tomatoes, diced
• 2 tablespoons tomato paste
• 2 ounces chicken base
• 2 cups water
• 10 leaves basil, chiffonade
• 1 tablespoon chopped fresh thyme leaves
• Salt and freshly ground black pepper
• Cajun seasoning, to taste, about 1 tablespoon
• 1/4 cup sour cream
• 1/4 cup heavy cream
• 1/4 cup fresh cilantro leaves
• Salt and freshly ground white pepper
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 2 teaspoons minced garlic
• 1 tablespoon minced chives
• 1 tablespoon Cajun seasoning
• 8 (U 16/20-count) shrimp
• 8 (U 30-count) scallops
• 8 ounces crabmeat, leg or lump
• 8 mussels
• 1 ear corn on the cob
• 1 -ounce onion, diced
• 1 tablespoon olive oil
• 2 ounces zucchini, diced
• 1 -ounce red pepper, diced
• Salt and freshly ground black pepper
• 1 teaspoon chiffonade fresh basil leaves

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Instructions

1. For the soup: Add 2 tablespoons olive oil to a saute pan over medium-high heat. Once hot, add the olive oil, garlic and onion and saute until translucent.
2. Roast the peppers on an open flame until charred; place in plastic bag to sweat; remove skin and seeds. Puree the peppers and add to onions and garlic. Add the tomatoes, tomato paste, chicken base, and water; bring to a simmer. Simmer for 20 minutes.
3. Add basil, thyme, salt, pepper, and Cajun spice, to taste. Puree the mixture through a food mill and serve hot.
4. For the cilantro cream: Place all ingredients in a food processor and puree until smooth. Season with salt and pepper, to taste. Place mixture in piping bag or plastic dispensing bottle. Pipe a line on Fire Roasted Red Pepper Soup and run a toothpick through to create a design.
5. For the Lime Grilled Cajun Seafood: Combine all ingredients except for seafood, mix well. Add seafood and marinate for 10 minutes prior to cooking. Cook seafood until done on grill or under broiler. Serve hot as a topping for Fire Roasted Red Pepper Soup or as a topping for pasta, salads, or as an appetizer. Some of the marinade may be served as a dipping sauce.
6. For the Corn Hash: Grill or roast corn until tender. Remove corn from cob with French knife. Saute onion in olive oil and add remaining ingredients. Serve as a topping for Fire Roasted Red Pepper Soup.