The lobster added to this traditional gazpacho takes it to a whole new level. The succulent lobster is the perfect finishing touch for this spicy chilled soup.
5 cups coarsely chopped tomatoes
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 1⁄2 cups peeled and diced English cucumber
1⁄2 cup diced red onion
1⁄3 cup olive oil
1⁄4 cup sherry wine vinegar
1⁄2 cup lobster or clam broth
1⁄4 cup chopped cilantro
1 tsp. diced jalapeño pepper
1 tsp. salt
1⁄4 tsp. ground black pepper
4 oz. cooked lobster meat
Sliced cucumber, and diced tomato, as needed, for garnish
1. In a blender, process \tomatoes, red and green bell peppers, cucumber, olive oil, onion, sherry wine vinegar, and broth until very finely chopped, processing half the ingredients at a time; pour into a bowl.
2. Stir in cilantro, jalapeno, salt and pepper; chill until cold.
3. To serve: Fill chilled bowls with soup; top with lobster meat; garnish with thinly sliced cucumber, and diced tomato.