Lobster gazapacho
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Lobster meat |
| 1 | Cucumber | |
| 1 | Yellow bell pepper, diced | |
| 1 | Red bell pepper, diced | |
| ½ | Red onion, diced | |
| 3 | Tomatoes, diced | |
| 1 | Jalapeno chile peper | |
| 2 | Avocados | |
| 8 | Artichoke hearts, diced | |
| 1 | bunch | Cilantro, chopped |
| 3 | tablespoons | Balsamic vinegar |
| 6 | tablespoons | Olive oil |
| 1 | Lemon, juiced | |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| ⅛ | teaspoon | Sugar |
Directions
Cook, chill, and mince lobster meat. Peel, seed, and dice cucumber.
Seed and finely mince jalapeno. Peel, pit, and dice avocados.
In large bowl, gently mix all ingredients together. Let soup sit for 4 hrs.
Serve soup cool, in chilled bowls.
From: Southern California Beach Recipe Posted on GEnie's Food & Wine RT Mar 14, 1993 by JUNGLE.BOY MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005