Lobster Gazpacho

Recipe Ingredients

2 1/2 lbs	1135g / 40oz	Creole/Beefsteak tomatoes - peeled, and
		Roughly chopped
2		Red peppers - roughly chopped
2		Onions - roughly chopped
2		Cucumbers - roughly chopped
4		Celery stalks - roughly chopped
1/4 cup	23g / 0.8oz	Minced shallots
2 tablespoons	30ml	Minced garlic
2 tablespoons	30ml	Freshly-grated horseradish
1/4 cup	4g / 0.1oz	Finely-chopped fresh cilantro
2 cups	474ml	V-8 juice
2 tablespoons	30ml	Worcestershire sauce
		Juice of two lemons
1		Cayenne pepper
		Salt - to taste
		Freshly-ground black pepper - to taste
2 lbs	908g / 32oz	Lobster - cooked, meat removed,
		Shells discarded, claws and tails intact
1 cup	237ml	Fresh herb vinaigrette

Recipe Instructions

Using a food processor with a metal blade, combine all the vegetables, shallots, garlic, horseradish, and cilantro together. Puree the mixture until slightly smooth.

Add the V-8 juice, Worcestershire sauce and lemon juice and puree until smooth. Season with cayenne, salt and pepper. Remove and refrigerate for 6 hours.

Slice the lobster tail and claw meat into 1/4-inch slices. In a mixing bowl, toss the lobster meat with the herb vinaigrette. Season with salt and pepper.

Serve the gazpacho in bowls garnished with the sliced lobster.

This recipe yields 6 servings.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

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