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Tomato Gazpacho with Avocado and Lobster |
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| Category: | Appetizers |
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| Source: | Chef Jeff Raider, The Garrison Restaurant, Garrison, NY |
| 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 tsp fresh lime juice 1 tablespoon Sherry vinegar 3 tablespoons extra virgin olive oil ½ cup V-8 juice ½ cup cold water 1 tablespoon fresh mint, chopped 1 tablespoon fresh cilantro, chopped Salt and freshly ground black pepper, to taste 1 ripe avocado, diced 1 tablespoon lobster meat, diced |
| Directions: | Combine all but the last two of the ingredients in a food processor. Pulse until well blended. Allow mixture to sit overnight in the refrigerator. Pour mixture into a blender and process on high speed until smooth. Remove to a nonreactive container and chill. Garnish with avocado and lobster pieces. |
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