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Tomato Gazpacho with Avocado and Lobster

American/New American
Chef Jeff Raider, The Garrison Restaurant, Garrison, NY
Number of Servings
Serves 4
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
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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