February 28, 2018
Recipe by: lobsterfrommaine.com
For the gazpacho:3 – 3-1/2 pounds ripe tomatoes1 green bell pepper, seeded and roughly chopped2 garlic cloves, chopped2 slices white bread, crusts removed1 small onion, chopped4 tablespoons olive oil4 tablespoons red wine or basil wine vinegar2/3 cup lobster stockPinch of sugarSea salt and freshly ground black pepper
For the garnishes:1 burp less cucumber, seeded and finely diced8 ounces Maine lobster coarsely chopped into bite-sized pieces1 small onion, finely choppedCilantro leaves
Skin the tomatoes, then quarter them and remove the cores and seeds. In the bowl of a food processor fitted with a stainless steel blade, pulse the green pepper. Add the tomatoes, garlic, bread, onion, olive oil, and vinegar and process again. Add the lobster stock, sugar and salt and pepper, seasoning to taste. The texture should be thick. Pour the soup into a bowl and chill for at least 2 hours.
To serve, divide the garnishes evenly between 4 chilled bowls. Add a few ice cubes to the soup and ladle the soup into the prepared bowls.
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