Instead of the traditional tomato foundation, this gazpacho uses cucumber and green grapes for bright, fresh flavor. Lobster is a special touch, ideal to kick off a dinner party. You also could omit the lobster or sub shrimp.

This Story Originally Appeared On cookinglight.com

Gallery

Credit: Jennifer Causey

Recipe Summary test

active:
15 mins
total:
1 hr 15 mins
Yield:
Serves 8 (serving size: about 2/3 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine bread cubes and 1 cup water in a bowl or shallow dish. Let stand until bread has completely absorbed water, about 2 minutes.

    Advertisement
  • 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 2/3 cup soup into each of 8 bowls. Divide lobster evenly among bowls. Drizzle evenly with remaining 1 tablespoon oil; top with remaining 1/4 cup cucumber and chives. Garnish with Aleppo pepper, if desired. Serve cold.

Nutrition Facts

139 calories; fat 7g; saturated fat 1g; protein 5g; carbohydrates 15g; fiber 1g; sugars 8g; sodium 178mg.
Advertisement