White Gazpacho And Lobster Brochette 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.

CHILLED WHITE GAZPACHO

Steps:

• Place almonds, pine nuts, garlic, grapes, grape juice, water, and bread in a blender and puree until smooth. Strain the mixture into a bowl. Chill the soup for at least 30 minutes.
• Remove soup from refrigerator and fold the whipped heavy cream into the soup. Finish with a few tablespoons each of the verjus and walnut oil. Ladle into serving bowls and garnish each with chives, almonds and grapes, if desired.

WHITE GAZPACHO AND LOBSTER BROCHETTE

Steps:

• For the gazpacho: Grind the almonds in blender or food processor using a portion of the pre-measured water to help puree the almonds. You will need to repeat this several times until the mixture is milky in appearance, pureeing for approximately 3 minutes.
• Combine the remaining ingredients with the pureed almonds. Process this in a blender or food processor in batches until smooth. Strain thoroughly and chill for at least 1 hour.
• For the lobster: Blanch the lobsters in a pot of boiling water for 2 to 3 minutes. Remove the lobsters from water and let cool. Preheat a grill pan on medium heat for 10 minutes. Remove the tails from the lobsters and crack the shells to remove the meat. Cut the tail meat into 1/2-inch pieces and put 3 pieces each onto 8 (5-inch) skewers. Coat the lobster with olive oil and season with lemon zest, cayenne, salt, and pepper. Grill the skewers for 2 to 3 minutes until the lobster is firm. Place the skewers in small glasses and pour the soup over the lobster. Sprinkle with chopped chives and serve.

WHITE GAZPACHO

Steps:

• Mix the ice water and bread in a blender. Let stand for 5 minutes. Add the cucumber, yellow pepper, scallion, garlic, oil and vinegar, and blend until chunky. Sprinkle with salt and pepper. Let the gazpacho chill for at least 1 hour.
• Divide the gazpacho among bowls and drizzle with the yogurt and basil.

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.

WHITE GAZPACHO WITH MELON, GRAPES, AND ALMONDS

Steps:

• Put the blanched almonds in a blender with 1/4 cup of the lemon juice. Puree until totally smooth, then add the bread and melon and puree again. You will most likely need to puree the melon in batches. After pureeing one batch, pour out all but one cup of the liquid and then add the next batch. Season well with salt and white pepper. If the soup needs more acid, add the remaining lemon juice. If the soup is too thick, you can add a little water, but if the melons are really ripe, this shouldn't be a problem. Serve slightly chilled. Garnish with toasted almonds, grapes, and a swirl of creme fraiche.

WHITE GAZPACHO

Steps:

• Working in batches, place 1 1/2 cups almonds, garlic, shallot, 2 cups cucumber, 2 cups grapes, 1 tablespoon dill, stock, oil, vinegar, and sherry in the jar of a blender, puree until smooth, about 1 minute. Chill for 1 hour or until ready to serve.
• Place equal amounts chopped almonds, cucumber balls, sliced grapes, and remaining 2 tablespoons dill in 6 to 8 chilled, individual bowls. Pour soup over the garnishes, and serve.