Tomato and Lobster Soup With Cumin And Cucumber Ices

Ingredients

The tomato essence:

• 8 large, ripe tomatoes, cored and quartered

The cumin ice:

• 1 cup tomato essence
• ½ teaspoon ground cumin
• ½ teaspoon salt
• Freshly ground pepper to taste

The cucumber ice:

• 2 medium cucumbers, peeled and coarsely chopped
• 1 teaspoon salt
• ½ teaspoon ground coriander
• 1 teaspoon fresh lemon juice
• Freshly ground pepper to taste

The soup:

• 3 cups tomato essence
• 2 red bell peppers, stemmed, cored and cut into small dice
• 2 yellow bell peppers, stemmed, cored and cut into small dice
• 1 teaspoon salt, plus more to taste
• 1 tablespoon fresh lime juice
• ⅛ teaspoon cayenne
• 2 lobsters, steamed, shelled and cut into 1/2-inch pieces
• 2 teaspoons chopped fresh chives

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    244 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 34 grams carbohydrates; 9 grams dietary fiber; 18 grams sugars; 25 grams protein; 143 milligrams cholesterol; 1964 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. To make the tomato essence, working in 2 batches, place the tomatoes in a food processor and process until finely chopped. Press through a medium-fine sieve. Discard the pulp. You should have about 4 cups of tomato essence.
2. To make the cumin ice, combine 1 cup of the tomato essence with the cumin, salt and pepper. Place in a 9-inch pie plate and freeze, stirring every 30 minutes until firm but not frozen solid, about 2 hours.
3. To make the cucumber ice, liquefy the cucumbers in a food processor. Sprinkle with 1/2 teaspoon of salt and let stand for 20 minutes. Strain through a medium-fine sieve. Stir in remaining salt, coriander, lemon juice and pepper. Place in a 9-inch pie plate and freeze, stirring every 30 minutes until firm but not frozen solid, about 2 hours.
4. To finish the soup, place the remaining tomato essence in a large bowl and stir in peppers, salt, lime juice, cayenne and lobster meat. Chill. Taste and add more salt if needed. Divide among 4 shallow soup bowls. Scoop the ices into balls with a spoon and place 1 ball of each flavor in the center of each bowl. Sprinkle with chives and serve immediately.