Gazpacho with Maine Lobster

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4 Servings


For the gazpacho:
3 – 3-1/2 pounds ripe tomatoes
1 green bell pepper, seeded and roughly chopped
2 garlic cloves, chopped
2 slices white bread, crusts removed
1 small onion, chopped
4 tablespoons olive oil
4 tablespoons red wine or basil wine vinegar
2/3 cup lobster stock
Pinch of sugar
Sea salt and freshly ground black pepper

For the garnishes:
1 burp less cucumber, seeded and finely diced
8 ounces Maine lobster coarsely chopped into bite-sized pieces
1 small onion, finely chopped
Cilantro leaves


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.