Seaside Tomato and Lobster Gazpacho

If summer could arrive on a silver spoon, it would be a sip of gazpacho. This chilled soup – made with fleshy chunks of ripe red tomatoes, anise and celery crisper than a cold hilltop morning and topped with cubes of avocado and lobster – can refresh even the hottest July days.

Seaside Tomato and Lobster Gazpacho

That’s one reason the Spaniards and Portuguese developed this regional classic. They blend the garden’s best with garlic, vinegar and olive oil and serve it accompanied by iced glasses of vinbo verde and a view of the turquoise Mediterranean.

Gazpacho not only delivers heaping doses of vegetables, but scientists now thin the carotenes, vitamin C and polyphenols in this soup could work to help lower blood pressure.

Though gazpacho originated as a soup made with bread, today tomato gazpacho recipes are often made with diced vegetables, tomato juice and seasonings, and no bread at all. It’s a different approach, but one that’s just as delicious, especially with a little seaside flair from Old Bay seasoning and lobster or shrimp floated on top.

Seaside Tomato and Lobster Gazpacho

Ingredients:
5 cups low-sodium V8 vegetable juice
1 large orange bell pepper, diced
1 cup diced fennel bulb or celery
1 cup diced celery stalks
1/4 cup fennel fronds and celery leaves
1 cup diced tomato (peel skin)
1/2 cup finely diced red onion
2 tablespoons red-wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon Old Bay seasoning
1/2 teaspoon freshly ground pepper
1/3 teaspoon salt
2 cups chopped cooked lobster from two 1- to 1 1/4-pound live lobsters
1 cubed avocado

Recipe source: Adapted from a recipe featured in “Eating Well” magazine – August 2013

How to make Seaside Tomato and Lobster Gazpacho

1. Start by dicing the bell pepper, fennel, celery, tomato (peel skin before dicing), and onion. Place diced vegetables in a large bowl.

Seaside Tomato and Lobster Gazpacho

2. Season the vegetables with Old Bay seasoning, salt and pepper.

Seaside Tomato and Lobster Gazpacho

3. Combine vegetable juice, vinegar, and oil and add to vegetables. Cover and refrigerate until chilled, at least 2 hours and up to 3 days.

Seaside Tomato and Lobster Gazpacho

4.Shell cooked lobster and cut meat into chunks.

Seaside Tomato and Lobster Gazpacho

5. If not serving gazpacho immediately, refrigerate lobster meat.

Seaside Tomato and Lobster Gazpacho

6. Top each serving of gazpacho with 1/2 cup lobster. Garnish with cubes of avocado,  fennel fronds and celery leaves.

Seaside Tomato and Lobster Gazpacho

The aroma of this gazpacho is intoxicating (positively!). It is so fresh and crisp, you almost start feeling healthier just smelling it!

Seaside Tomato and Lobster Gazpacho

Make Ahead Tip: Prepare through step 4. Cover and refrigerate for up to 3 days. Finish with steps 5 and 6 just before serving.

Seaside Tomato and Lobster Gazpacho

Be sure to try this delicious, flavor and vitamins packed soup. Enjoy!

dina-signature

Seaside Tomato and Lobster Gazpacho
 
Prep time
Total time
 
Delicious and healthy chilled soup - packed with flavor and vitamins and is a perfect meal on a hot day!
Author:
Recipe type: Chilled Soupt
Cuisine: Spanish
Serves: 6
Ingredients
  • 5 cups low-sodium V8 vegetable juice
  • 1 large orange bell pepper, diced
  • 1 cup diced fennel bulb or celery
  • 1 cup diced celery stalks
  • ¼ cup fennel fronds and celery leaves
  • 1 cup diced tomato (peel skin)
  • ½ cup finely diced red onion
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon freshly ground pepper
  • ⅓ teaspoon salt
  • 2 cups chopped cooked lobster from two 1- to 1¼-pound live lobsters
  • 1 cubed avocado
Instructions
  1. Start by dicing the bell pepper, fennel, celery, tomato (peel skin before dicing), and onion. Place diced vegetables in a large bowl.
  2. Season the vegetables with Old Bay seasoning, salt and pepper.
  3. Combine vegetable juice, vinegar, and oil and add to vegetables. Cover and refrigerate until chilled, at least 2 hours and up to 3 days.
  4. Shell cooked lobster and cut meat into chunks.
  5. If not serving gazpacho immediately, refrigerate lobster meat.
  6. Top each serving of gazpacho with ½ cup lobster. Garnish with cubes of avocado, fennel fronds and celery leaves.
Notes
Make Ahead Tip: Prepare through step 4. Cover and refrigerate for up to 3 days. Finish with steps 5 and 6 just before serving.

 

Speak Your Mind

*

Rate this recipe:  

Copyright © 2013 Flavor Shades