Gazpacho is the famous
cold Spanish soup from Andalusia, traditionally made with fresh
tomatoes, tomato juice, garlic and green bell pepper. In Gazpacho
with Maine Lobster, I use lobster stock and garnish the soup
with pieces of Maine lobster.
Gazpacho with Maine Lobster
- For the Gazpacho:
3 to 3 1/2 pounds ripe tomatoes
1 green bell pepper, seeded and roughly chopped
2 garlic cloves, chopped
2 slices white bread, crusts removed
1 small onion, chopped
4 tablespoons olive oil
4 tablespoons red wine or basil wine vinegar
2/3 cup lobster stock
Pinch of granulated sugar
Sea salt and freshly ground black pepper
- For the garnishes:
1 burp less cucumber, seeded and finely diced
8-ounces Maine lobster coarsely chopped into bite-sized pieces
1 small onion, finely chopped
- 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.
Makes 4 servings.
Nutritional analysis per serving: 321 calories, 18 grams protein, 30 grams carbohydrates,
15 grams fat, 388 mg. sodium, 6 grams fiber.
Recipe provided courtesy of Maine Lobster Promotion Council.
