Try this Fire-Roasted Tomato Gazpacho with Lobster recipe, or contribute your own.Suggest a better description
Serves: 6 (as main dish - more as an appetizer)
Preparation time: 20 minutes
Total time: 20 minutes (plus chilling time)
If using the bread, in a medium bowl soak the bread cubes in cold water for 5 to 10 minutes. Drain and squeeze out excess liquid.
In a large bowl combine the bread, vegetable juice, fire-roasted tomatoes with their juice, bell pepper, fennel, tomato, onion, vinegar, oil, Old Bay, pepper, salt and sugar in a large bowl. Cover and refrigerate until well-chilled, at least 2 hours.
Rim serving glasses using a lime wedge. Sprinkle some Old Bay (or use celery salt) on dish. Dip the rim of the glasses in the seasoning. Spoon desired amount of gazpacho into the glass. Top each with a few tablespoons of diced lobster and avocado. Garnish with fennel fronds and lime wedges.
Analysis per 1 1/2 cups without bread. 199 calories(44% from fat), 10 grams fat (1 gram sat. fat), 18 grams carbohydrates, 11 grams protein, 477 mg sodium, 26 mg cholesterol, 8 grams fiber.
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|Serving Size: 1 Serving (44g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 11 (61%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 2.2mg||0 %|
|Potassium 94.9mg||2 %|
|Total Carbohydrate 1.7g||0 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 1.2g|
|Protein 0.3g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 18
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