Lobster Gazpacho Recipe

Serves/Makes: 4

Ingredients:

  • 2 Maine lobsters (about 1 pound each), cooked, chilled, minced
  • 1 cucumber, diced
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 1/2 sweet onion, diced
  • 2 ripe tomatoes
  • 1 small jalapeno chile, minced
  • 3 tablespoons balsamic vinegar
  • 6 tablespoons olive oil
  • Salt and freshly ground pepper to taste
  • Juice of 1 lemon
  • 1 bunch cilantro
How to cook Lobster Gazpacho:
  • Combine all ingredients in a large bowl.
  • Adjust seasonings, add chile to taste.
  • Let sit 4 hours to blend flavors.
  • Correct seasonings and serve in well-chilled bowls.

Note:

The Lobster Gazpacho recipe easy to prepare and so good!

Comments:

Gazpacho is a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities.

This recipe for Lobster Gazpacho serves/makes: 4

The Lobster Gazpacho recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Lobster (more Lobster recipes)
Preparation Method: Soup/Stew (more Soup/Stew recipes)
Cuisine: Spanish (more Spanish recipes)

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