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| RECIPE FOR MOOMBA TOMATO AND LOBSTER GAZPACHO |
Title: Moomba Tomato And Lobster Gazpacho
Category: Restaurant
Instructions:
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 jalape
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