Recipe - Lobster Gazapacho

12 ounce Lobster meat
1 Cucumber
1 Yellow bell pepper, minced
1 Red bell pepper, minced
One half Red onion, minced
3 Tomatoes, minced
1 Jalapeno chile peper
2 Avocados
8 Artichoke hearts, minced
1 bn Cilantro, chopped
3 tablespoon Balsamic vinegar
6 tablespoon Olive oil
1 Lemon, juiced
1 teaspoon Salt
One half teaspoon Black pepper
1/8 teaspoon Sugar

Cook, chill, and mince lobster meat. Peel, seed, and dice cucumber. Seed
and finely mince jalapeno. Peel, pit, and dice avocados.

In large bowl, gently mix all ingredients together. Let soup sit for 4 hrs.

Serve soup cool, in chilled bowls.

From: Southern California Beach Recipe

Posted on GEnie's Food & Wine RT Mar 14, 1993 by JUNGLE.BOY

MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator at net/node 004/005

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini