Gazpacho With Lobster And Shrimp Food

THIS FANCY WHITE GAZPACHO WITH LOBSTER IS JUST 139 CALORIES

Steps:

• Combine bread cubes and 1 cup water in a bowl or shallow dish. Let stand until bread has completely absorbed water, about 2 minutes.
• Process almonds and garlic in a blender on low speed until coarsely chopped. Add bread cubes, remaining 1 cup water, grapes, 1 cup cucumber, vinegar, 1 tablespoon oil, and salt to almond mixture. Process until smooth. Pour mixture into a bowl; chill until cold, about 1 hour.
• Return bread mixture to blender, and process to redistribute any solids that have settled, about 15 seconds.
• Ladle about 2/3 cup soup into each of 8 bowls. Divide lobster evenly among bowls. Drizzle evenly with remaining 1 tablespoon oil; top with remaining 1/4 cup cucumber and chives. Garnish with Aleppo pepper, if desired. Serve cold.

SHRIMP GAZPACHO

Steps:

• In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
• Refrigerate until ready to serve.

LOBSTER GAZPACHO

Steps:

• In a food processor, add the onion, celery, half of the cucumber, red pepper, and jalapeno and pulse until chunky smooth. Add the tomatoes and pulse again to blend. Add the Worcestershire, vegetable juice, fruit juices, cilantro, and garlic, and puree until smooth. Remove from the processor to a bowl and season with salt and pepper. Cover and refrigerate for 2 hours letting all the flavors marry.
• In a bowl, toss the cooked lobster meat with the grapeseed oil, seafood seasoning, mustard, reserved celery leaves and the mixed herbs. Portion the gazpacho into serving bowls, top with remaining cucumbers and finish with the lobster meat. Garnish with the claw meat and serve.

GAZPACHO WITH LOBSTER AND SHRIMP

Steps:

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

CUCUMBER GAZPACHO WITH SHRIMP AND MELON

Steps:

• In blender or food processor, combine coarsely chopped cucumber, scallions, coarsely chopped herbs, ginger, garlic, olive oil, and yogurt and process until smooth, about 1 minute. Stir in 1/2 teaspoon salt, pepper, and hot sauce, then transfer to large airtight container and refrigerate 1 hour or up to 4 hours.
• In small bowl, stir together shrimp and remaining cucumbers, herbs, and salt.
• Fold watermelon or cantaloupe into soup. Divide soup evenly among 4 chilled bowls and top each with dollop of shrimp mixture. Serve immediately.

SHRIMP GAZPACHO

Steps:

• In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.

SHRIMP GAZPACHO

Steps:

• Combine first 4 ingredients in medium bowl. Add shrimp; cover mixture and refrigerate 1 to 2 hours.
• Combine tomatoes, green and red bell peppers, cucumber, green onions, cilantro and jalapeño in large bowl. Add tomato juice. Stir in shrimp mixture. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate.) Ladle soup into bowls. Garnish with lemon wedges and serve.

GAZPACHO

Steps:

• 1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.
• 2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.
• 3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.