Lobster Gazapacho
Yield
8 servingsPrep
30 minCook
15 minReady
5 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
lobster meat
|
* |
| 1 | each |
cucumbers
|
|
| 1 | each |
sweet yellow bell peppers
diced |
|
| 1 | each |
sweet red bell peppers
diced |
|
| ½ | each |
red onion
diced |
|
| 3 | each |
tomatoes
diced |
|
| 1 | each |
jalapeño pepper
|
*
|
| 2 | each |
avocados
|
|
| 8 | each |
artichoke hearts
diced |
*
|
| 1 | bunch |
cilantro
chopped |
*
|
| 3 | tablespoons |
balsamic vinegar
|
|
| 6 | tablespoons |
olive oil
|
|
| 1 | each |
lemon
juiced |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ⅛ | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
lobster meat
|
* |
| 1 | each |
cucumbers
|
|
| 1 | each |
sweet yellow bell peppers
diced |
|
| 1 | each |
sweet red bell peppers
diced |
|
| 0.5 | each |
red onion
diced |
|
| 3 | each |
tomatoes
diced |
|
| 1 | each |
jalapeño pepper
|
*
|
| 2 | each |
avocados
|
|
| 8 | each |
artichoke hearts
diced |
*
|
| 1 | bunch |
cilantro
chopped |
*
|
| 45 | ml |
balsamic vinegar
|
|
| 9E+1 | ml |
olive oil
|
|
| 1 | each |
lemon
juiced |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 0.6 | ml |
sugar
|
|
Directions
Cook, chill, and mince lobster meat.
Peel, seed, and dice cucumber. Seed and finely mince jalapeno.
Peel, pit, and dice avocados.
In large bowl, gently mix all ingredients together.
Let soup sit for 4 hrs.
Serve soup cool, in chilled bowls.
