Tomato Gazpacho with Avocado and Lobster

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.


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.

  • 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

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.

Published on December 17, 2009
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Dylan Garret

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