How To make Lobster Gazapacho
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 tb Balsamic vinegar
6 tb Olive oil
1 Lemon, juiced
1 ts Salt
1/2 ts Black pepper
1/8 ts Sugar
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 GEnie's 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
How To make Lobster Gazapacho's Videos
Blender Soups | Basics with Babish
On this episode of Basics, I'm showing you how to make two great soups that you can use your blender for: elote soup and classic tomato soup.
Recipe:
Ingredients & Shopping List
+ For the Elote Soup:
4 ears of corn
1/2 yellow onion, diced
2 Tbsp butter, plus an additional 6 Tbsp for brown butter
1 cup chicken stock
Dash each of paprika, cumin, and cayenne
1/2 cup heavy cream
1-2 Tbsp sugar, to taste
White pepper, to taste
Kosher salt, to taste
3 slices crispy bacon
2 jalapeños, sliced
1/2 cup cotija cheese
+ For the Tomato Soup:
1 shallot, finely minced
1 clove garlic, finely minced
2 Tbsp unsalted buter
1 Tbsp tomato paste
Dash of oregano
1 28oz can of San Marzano tomatoes
1 cup water
1 tsp molasses
1 slice white bread, crust removed
Olive oil
Sugar, to taste
Kosher salt, to taste
Heavy cream (if desired)
+ For the grilled cheese croutons:
Mayonnaise (to coat outer sides of bread)
Sliced bread of choice
American cheese
1 Tbsp butter to grease the pan
Special Equipment:
High powered blender
Music:
Mr. Miyagi by Blue Wednesday
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Gazpacho
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here is the recipe for Gazpacho
GazpachoRecipe courtesy Alton Brown, 2007
ingredients1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
* Tomato juice
* 1 cup cucumber, peeled, seeded and chopped
* 1/2 cup chopped red bell pepper
* 1/2 cup chopped red onion
* 1 small jalapeno, seeded and minced
* 1 medium garlic clove, minced
* 1/4 cup extra-virgin olive oil
* 1 lime, juiced
* 2 teaspoons balsamic vinegar
* 2 teaspoons Worcestershire sauce
* 1/2 teaspoon toasted, ground cumin
* 1 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 2 tablespoons fresh basil leaves, chiffonade
DirectionsFill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.
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#Soup #Recipe #Food
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