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Tomato Gazpacho with Avocado and Lobster |
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| Category: | Appetizers |
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| Source: | From the Wine Enthusiast Pairings Book |
| Description: | This rendition of gazpacho, the classic Spanish iced tomato summer soup, by Chef Jeff Raider at Valley at the Garrison Restaurant in Garrison, New York, becomes even more colorful with a garnish of lobster and avocado. Pairing The fresh citrus and pineapple flavors of a White Bordeaux complement the tangy tone of this mouth-puckering soup: recommended producers include Château La Louvière, Château Carbonnieux and Château Smith-Haut-Lafitte. |
| Number of Servings: | Serves 4 |
| Ingredients: | 2 ripe tomatoes, seeded and chopped 1 cucumber, peeled, seeded, and chopped 1 red jalapeño pepper, seeded and chopped 1 red bell pepper, seeded and chopped 1 yellow bell pepper, seeded and chopped 1 red onion, chopped 1 garlic clove, chopped 1 teaspoon fresh lime juice 1 tablespoon Sherry vinegar 3 tablespoons extra virgin olive oil ½ cup V-8 juice ½ cup cold water 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh cilantro Salt and freshly ground black pepper 1 ripe avocado, diced 1 tablespoon cooked lobster meat, diced |
| Directions: | Combine all but the last two ingredients in a food processor. Pulse until well blended. Transfer the mixture to a plastic container, cover, and place in the refrigerator overnight. Pour the mixture into a blender and process on high speed until smooth. Transfer to a nonreactive container, cover, and chill. To serve, ladle the gazpacho into stemmed glasses or small cups and garnish each serving with pieces of avocado and lobster. |
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