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Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs 1135g / 40oz Creole/Beefsteak tomatoes - peeled, and Roughly chopped

  2. 2 Red peppers - roughly chopped

  3. 2 Onions - roughly chopped

  4. 2 Cucumbers - roughly chopped

  5. 4 Celery stalks - roughly chopped

  6. 1/4 cup 23g / 0.8oz Minced shallots

  7. 2 tablespoons 30ml Minced garlic

  8. 2 tablespoons 30ml Freshly-grated horseradish

  9. 1/4 cup 4g / 0.1oz Finely-chopped fresh cilantro

  10. 2 cups 474ml V-

  11. 8 juice

  12. 2 tablespoons 30ml Worcestershire sauce

  13. Juice of two lemons

  14. 1 Cayenne pepper

  15. Salt - to taste

  16. Freshly-ground black pepper - to taste

  17. 2 lbs 908g / 32oz Lobster - cooked, meat removed,

  18. Shells discarded, claws and tails intact

  19. 1 cup 237ml Fresh herb vinaigrette

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. 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.

  4. Serve the gazpacho in bowls garnished with the sliced lobster.

  5. This recipe yields 6 servings.

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