Gazpacho With Lobster And Shrimp
Published September 9, 2003
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 large garlic clove
Kosher salt and ground black pepper
1 medium red onion, diced
2 medium red bell peppers, diced
4 to 5 Kirby cucumbers with seeds, diced
3 pounds tomatoes, diced
1 jalapeño pepper, seeded and minced
1 quart bottled tomato juice
Juice of one lemon
2 chilled cooked lobster tails
8 chilled cooked shrimp
Chopped chives
Preparation
- Step 1
Smash garlic clove with the flat of a heavy knife, cover with salt, and let sit 5 minutes. Work into a paste by alternately chopping it and mashing it with flat of knife. In a large bowl, combine garlic, onion, bell peppers, cucumbers, tomatoes, jalapeño, tomato juice and lemon juice, and stir. Season to taste. Allow gazpacho to sit for 2 hours before serving.
- Step 2
To serve, slice lobster tails into ¼-inch medallions. Slice shrimp in half lengthwise. Ladle soup into bowls, garnish with shellfish and sprinkle with chives.
Private Notes
Comments
This sounds interesting, but I think you're missing a step or two.
This sounds interesting, but I think you're missing a step or two.