We added chopped lobster to this favorite chilled vegetable soup. Serve it as an appetizer at summer parties.

Source: Midwest Living

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Recipe Summary

prep:
45 mins
cook:
7 mins to 8 mins
chill:
4 hrs to 8 hrs
Servings:
6
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Ingredients

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Directions

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  • Thaw lobster tails, if frozen. In a large saucepan, cook lobster tails, uncovered, in enough salted boiling water to cover for 7 to 8 minutes or until shells turn bright red and meat is just tender; drain. To stop the cooking process, hold under cold running tap water. When cool enough to handle, remove and discard shells. Coarsely chop meat (you should have about 1-1/2 cups). Cover; chill in the refrigerator until ready to use.

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For the gazpacho:
  • In a large mixing bowl, combine the tomatoes, cucumber, sweet pepper, vegetable juice, green onions, vinegar, cilantro, basil, olive oil, garlic, and cumin. Gently fold the lobster into the tomato mixture. Cover and chill for 4 to 8 hours to allow flavors to blend.

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  • To serve, ladle into chilled serving bowls. If you like, garnish with basil sprigs. Makes 6 appetizer servings.

Nutrition Facts

102 calories; total fat 3g; saturated fatg; cholesterol 54mg; sodium 259mg; carbohydrates 7g; fiber 2g; protein 12g; vitamin a 1020IU; vitamin c 35mg; calcium 40mg; iron 1mg.

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