3 – 3-1/2 POUNDS
1, SEEDED AND ROUGHLY CHOPPED
2 CLOVES, CHOPPED
2 SLICES, CRUSTS REMOVED
1 SMALL, CHOPPED
8 OUNCES COARSELY CHOPPED INTO BITE-SIZED PIECES
1 BURP LESS, SEEDED AND FINELY DICED
1 SMALL, FINELY CHOPPED
Skin the tomatoes, then quarter them and remove the cores and seeds. In the bowl of a food processor fitted with a stainless steel blade, pulse the green pepper. Add the tomatoes, garlic, bread, onion, olive oil, and vinegar and process again. Add the lobster stock, sugar and salt and pepper, seasoning to taste. The texture should be thick. Pour the soup into a bowl and chill for at least 2 hours.
To serve, divide the garnishes evenly between 4 chilled bowls. Add a few ice cubes to the soup and ladle the soup into the prepared bowls.