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.
3 ounces French bread, crusts removed, cubed
2 cups water, divided
1/3 cup blanched almonds, lightly toasted
2 garlic cloves
12 ounces seedless green grapes (about 2 1/2 cups)
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 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.
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