Lobster Gazapacho Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
12 ounce: 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 bunch: 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,
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.
From: Southern California Beach Recipe
Posted on GEnies Food & Wine RT Mar 14, 1993 by JUNGLE.BOY
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo moderator at net/node 004/005
Source from luhu.jp
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.
From: Southern California Beach Recipe
Posted on GEnies Food & Wine RT Mar 14, 1993 by JUNGLE.BOY
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo moderator at net/node 004/005
Source from luhu.jp