Shaw’s Recipes from our kitchen to yours

Lobster Gazpacho
Serves 12

2 ½ pounds ripe tomatoes, chunked
2 bell peppers, any color
2 small yellow onions
3 green onions
2 cucumbers, peeled and seeded
4 lg. cloves garlic
2 T. horseradish
¼ cup fresh cilantro
¼ cup fresh parsley
2 cups V-8 juice
2 cups tomato juice
2 T. Worcestershire sauce
Juice of 2 lemons, about ¼ cup
Pinch Cayenne
Tabasco to taste
Puree all the ingredients in a food processor in batches.
Garnish with:
2 # cooked lobster meat, diced 1” pieces
1 cucumber, peeled, seeded, diced ¼ inch
1 bell pepper, any color, ¼ inch dice
3 green onions, sliced
Chill until ready to serve.