Tomato and Lobster Soup With Cumin And Cucumber Ices
Updated November 14, 2022
- Total Time
- 35 minutes, plus 2 hours' freeze
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Ingredients
THE TOMATO ESSENCE
8 large, ripe tomatoes, cored and quartered
THE CUMIN ICE
1 cup tomato essence
½ teaspoon ground cumin
½ teaspoon salt
Freshly ground pepper to taste
THE CUCUMBER ICE
2 medium cucumbers, peeled and coarsely chopped
1 teaspoon salt
½ teaspoon ground coriander
1 teaspoon fresh lemon juice
Freshly ground pepper to taste
THE SOUP
3 cups tomato essence
2 red bell peppers, stemmed, cored and cut into small dice
2 yellow bell peppers, stemmed, cored and cut into small dice
1 teaspoon salt, plus more to taste
1 tablespoon fresh lime juice
⅛ teaspoon cayenne
2 lobsters, steamed, shelled and cut into ½-inch pieces
2 teaspoons chopped fresh chives
Nutritional analysis per serving (4 servings)
35 grams carbs; 95 milligrams cholesterol; 214 calories; 1 gram polyunsaturated fat; 2 grams fat; 10 grams fiber; 1803 milligrams sodium; 19 grams protein; 17 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the tomato essence, working in 2 batches, place the tomatoes in a food processor and process until finely chopped. Press through a medium-fine sieve. Discard the pulp. You should have about 4 cups of tomato essence.
- Step 2
To make the cumin ice, combine 1 cup of the tomato essence with the cumin, salt and pepper. Place in a 9-inch pie plate and freeze, stirring every 30 minutes until firm but not frozen solid, about 2 hours.
- Step 3
To make the cucumber ice, liquefy the cucumbers in a food processor. Sprinkle with ½ teaspoon of salt and let stand for 20 minutes. Strain through a medium-fine sieve. Stir in remaining salt, coriander, lemon juice and pepper. Place in a 9-inch pie plate and freeze, stirring every 30 minutes until firm but not frozen solid, about 2 hours.
- Step 4
To finish the soup, place the remaining tomato essence in a large bowl and stir in peppers, salt, lime juice, cayenne and lobster meat. Chill. Taste and add more salt if needed. Divide among 4 shallow soup bowls. Scoop the ices into balls with a spoon and place 1 ball of each flavor in the center of each bowl. Sprinkle with chives and serve immediately.
Private Notes