Gazpacho With Lobster And Shrimp

Ingredients

• 1 large garlic clove
• Kosher salt and ground black pepper
• 1 medium red onion, diced
• 2 medium red bell peppers, diced
• 4 to 5 Kirby cucumbers with seeds, diced
• 3 pounds tomatoes, diced
• 1 jalapeño pepper, seeded and minced
• 1 quart bottled tomato juice
• Juice of one lemon
• 2 chilled cooked lobster tails
• 8 chilled cooked shrimp
• Chopped chives

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    209 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 7 grams dietary fiber; 19 grams sugars; 19 grams protein; 95 milligrams cholesterol; 362 milligrams sodium

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

Preparation

1. 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.
2. 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.

25 minutes