Lobster Gazapacho

Lobster Gazapacho

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  • 12 oz
    lobster meat
  • 1
  • 1
    yellow bell pepper, diced
  • 1
    red bell pepper, diced
  • 1/2
    red onion, diced
  • 3
    tomatoes, diced
  • 1
    jalapeno or mild pepper, sliced
  • 2
  • 8
    artichoke hearts, diced
  • 1
    cilantro bunch, chopped
  • 3 Tbsp
    balsamic vinegar
  • 6 Tbsp
    olive oil
  • 1
    lemon, juiced
  • 1 tsp
  • 1/2 tsp
  • 5/8 tsp

How to Make Lobster Gazapacho


  1. Cook, chill, and mince lobster meat.
  2. Peel, seed, and dice cucumber.
  3. Seed and finely mince jalapeno.
  4. Peel, pit, and dice avocados.
  5. In large bowl, gently mix all ingredients together.
  6. Let soup sit for 4 hours; serve soup cool, in chilled bowls.

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About Lobster Gazapacho

Course/Dish: Fish Soups
Other Tag: Quick & Easy

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