White Gazpacho with Lobster
Like all gazpachos this soup is served cold, only this gazpacho instead of using the traditional tomatoes as a base, features the brighter flavors of cucumber and green grapes. Without the lobster it is a perfect raw vegan dish but with the lobster, as a special touch, it has a delicate refinement perfect to kick off any dinner party. It's super low in fat and calories so is a very satisfying diet dish.
Equipment
- blender
Ingredients
- 3 oz French bread - crust removed, cubed
- 2 cups water - divided
- ⅓ cup blanched almonds - lightly roasted
- 2 cloves garlic
- 12 oz seedless green grapes - about 2½ cups
- 1½ cups cucumber - chopped from 1 medium, divided
- 1½ tablespoon sherry vinegar
- 2 tablespoon extra-virgin olive oil - divided
- ¼ teaspoon kosher salt
- 3 oz steamed lobster meat - coarsely chopped
- 1 tablespoon chive - thinly slice (Rob's little Secret: I use scissors)
- ground Aleppo pepper - optional OR
- 2 tbsp pink peppercorns
Instructions
- 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 ⅔ cup soup into each of 8 bowls. Divide lobster evenly among bowls. Drizzle evenly with remaining 1 tablespoon oil; top with remaining ¼ cup cucumber and chives. Garnish with Aleppo pepper or a sprinkling of pink peppercorns, if desired. Serve cold.