Yellow Tomato Gazpacho with Lobster

From: Chef/co-owner Marjorie Druker, New England Soup Factory, Brookline, MA.

Yield: 2 gallons.

12 large yellow tomatoes,
blanched, peeled and diced
3 yellow peppers, finely diced
2 bunches of scallions, thinly sliced
1 large Vidalia onion, finely diced
2 English cucumbers, finely diced
1 golden pineapple, finely diced
2 papayas, finely diced
6 cloves fresh garlic, minced
to taste, kosher salt and freshly ground black pepper
1 cup extra

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