Gazpacho With Lobster And Shrimp Recipe

Name: Gazpacho With Lobster And Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large garlic clove; Kosher salt and ground black pepper; 1 medium red onion, diced; 2 medium red bell peppers, diced; 4 to 5 Kirby cucumbers with seeds, diced; 3 pounds tomatoes, diced; 1 jalapeno pepper, seeded and minced; 1 quart bottled tomato juice; Juice of one lemon; 2 chilled cooked lobster tails; 8 chilled cooked shrimp; Chopped chives

Servings: persons

1 large garlic clove
Kosher salt and ground black pepper
1 medium red onion, diced
2 medium red bell peppers, diced
4 to 5 Kirby cucumbers with seeds, diced
3 pounds tomatoes, diced
1 jalapeno pepper, seeded and minced
1 quart bottled tomato juice
Juice of one lemon
2 chilled cooked lobster tails
8 chilled cooked shrimp
Chopped chives

1
Smash garlic clove with the flat of a heavy knife, cover with salt, and let sit 5 minutes.
2
Work into a paste by alternately chopping it and mashing it with flat of knife.
3
In a large bowl, combine garlic, onion, bell peppers, cucumbers, tomatoes, jalapeno, tomato juice and lemon juice, and stir.
4
Season to taste.
5
Allow gazpacho to sit for 2 hours before serving.
6
To serve, slice lobster tails into 1/4-inch medallions.
7
Slice shrimp in half lengthwise.
8
Ladle soup into bowls, garnish with shellfish and sprinkle with chives.

345

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large garlic clove, Kosher salt and ground black pepper, 1 medium red onion, diced, 2 medium red bell peppers, diced, and more.

Yes, Gazpacho With Lobster And Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gazpacho With Lobster And Shrimp

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