Gazpacho With Lobster And Shrimp

Name: Gazpacho With Lobster And Shrimp
Total time: 25 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 1 large garlic clove; Kosher salt and ground black pepper; 1 medium red onion, diced; 2 medium red bell peppers, diced; 4 to 5 Kirby cucumbers with seeds, diced; 3 pounds tomatoes, diced; 1 jalapeño pepper, seeded and minced; 1 quart bottled tomato juice; Juice of one lemon; 2 chilled cooked lobster tails; 8 chilled cooked shrimp; Chopped chives

Recipe from Rebecca Charles

Adapted by Matt Lee and Ted Lee

Total Time: 25 minutes
Rating: 3(37)
Comments: Read comments

Featured in: THE CHEF: REBECCA CHARLES; Waiter, There's a Vegetable in My Soup

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Ingredients

Yield:4 servings

1large garlic clove
Kosher salt and ground black pepper
1medium red onion, diced
2medium red bell peppers, diced
4 to 5Kirby cucumbers with seeds, diced
3pounds tomatoes, diced
1jalapeño pepper, seeded and minced
1quart bottled tomato juice
Juice of one lemon
2chilled cooked lobster tails
8chilled cooked shrimp
Chopped chives

Ingredient Substitution Guide

Preparation

Step 1
Smash garlic clove with the flat of a heavy knife, cover with salt, and let sit 5 minutes. Work into a paste by alternately chopping it and mashing it with flat of knife. In a large bowl, combine garlic, onion, bell peppers, cucumbers, tomatoes, jalapeño, tomato juice and lemon juice, and stir. Season to taste. Allow gazpacho to sit for 2 hours before serving.
Step 2
To serve, slice lobster tails into ¼-inch medallions. Slice shrimp in half lengthwise. Ladle soup into bowls, garnish with shellfish and sprinkle with chives.

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