Moomba Tomato and Lobster Gazpacho

Source: Executive Chef Frank Falcinelli, Moomba, New York

Yield: 4 portions

5 cups tomatoes, coarsely chopped
1 cup red bell pepper, chopped
1 cup green bell pepper, chopped
1 1/2 cups English cucumber, peeled, chopped
1/2 cup red onion, diced
1/2 cup olive oil
1/4 cup sherry wine vinegar
1/2 cup lobster or clam broth
1/4 cup cilantro, chopped
1/2 cup jalapeno pepper, seeded, minced
1 teaspoon salt,
1/2 teaspoon ground black pepper
6 ounces cooked lobster meat, diced

In batches, process tomatoes, red pepper, green pepper, cucumber, onion, olive oil, vinegar and broth in food processor until finely chopped.

Stir in cilantro, jalapeno, salt and pepper. Chill.

Fill bowls with soup; garnish with lobster meat.