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| Home -> [Entrees, Seafood] -> [Lobster gazapacho Recipe] |
Lobster gazapacho
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Entrees, Seafood |
Rating: |
0 |
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Ingredients:
| 12
| oz | Lobster meat | | 1
| | Cucumber | | 1
| | Yellow bell pepper, diced | | 1
| | Red bell pepper, diced | | 1/2
| | Red onion, diced | | 3
| | Tomatoes, diced | | 1
| | Jalapeno chile peper | | 2
| | Avocados | | 8
| | Artichoke hearts, diced | | | 1 bn Cilantro, chopped | | 3
| tbsp | Balsamic vinegar | | 6
| tbsp | Olive oil | | 1
| | Lemon, juiced | | 1
| tsp | Salt | | 1/2
| tsp | Black pepper | | 1/8
| tsp | Sugar |
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Procedures:
| 1 | Cook, chill, and mince lobster meat. | | 2 | Peel, seed, and dice cucumber. | | 3 | Seed and finely mince jalapeno. | | 4 | Peel, pit, and dice avocados. | | 5 | In large bowl, gently mix all ingredients together. | | 6 | Let soup sit for 4 hrs. | | 7 | Serve soup cool, in chilled bowls |
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