Yellow Tomato Gazpacho with Lobster

RH Staff

From: Chef/co-owner Marjorie Druker, New England Soup Factory, Brookline, MA.

Yield: 2 gallons.

12 large yellow tomatoes,
blanched, peeled and diced
3 yellow peppers, finely diced
2 bunches of scallions, thinly sliced
1 large Vidalia onion, finely diced
2 English cucumbers, finely diced
1 golden pineapple, finely diced
2 papayas, finely diced
6 cloves fresh garlic, minced
to taste, kosher salt and freshly ground black pepper
1 cup extra virgin olive oil
6 limes, juice only
1⁄4 cup Champagne vinegar
1 Tbsp. green Tabasco® brand pepper sauce
1⁄2 cup chopped fresh basil 1 cup plain bread crumbs
8 cups V-8 Splash juice (tropical flavor)
2 lb. cooked, chilled lobster meat, cut into bite-sized pieces
for garnish, avocado

In large, deep bowl, add vegetables and fruits, including fresh garlic. Sprinkle with salt and pepper. add olive oil, lime juice, and Champagne vinegar. Stir well; let macerate for 15 minutes. add remaining ingredients except lobster and avocado and stir to combine. puree 4 cups of mixture in blender and add back into the soup. add lobster; gently stir to incorporate. Check seasoning; chill at least 4 hours before serving.

To serve: Ladle chilled gazpacho into glass bowls or wine goblets, and top with fresh avocado and lobster to garnish.