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Clear gazpacho with Poached Baja Lobster Tail, Avocado, Jicama, and Melon
Stolen on: October 5, 2005
Guillermo Tellez & Monica Ortiz
This chilled, refreshing and flavorful Spanish style soup incorporates an abundance of vegetables as well as the ingredients that make it special which are avocado, jicama, melon, and lobster tail.
C Restaurant at One&Only Palmilla Resort Km 7.5 Carretera Transpeninsular San Jose Del Cabo BCS, CP 23400 Mexico 888-691-8081 www.oneandonlyresorts.com
Clear gazpacho with Poached Baja Lobster Tail, Avocado, Jicama, and Melon
C Restaurant at One&Only Palmilla Resort
Serves 4-6 people.
This is a 3-part recipe: Gazpacho Tomato Water Basil Sorbet (Optional - requires ice cream machine)
Gazpacho Ingredients 1 lobster tail, poached, cut into 3 medallions 1 oz zucchini, julienne 1 oz cucumber, julienne 1 oz red bell pepper, julienne 1 oz yellow bell pepper, julienne 1 oz tomato, julienne 1 oz zucchini, cut into diamond shapes 1 oz cucumber, cut into diamond shapes 1 oz red bell pepper, cut into diamond shapes 1 oz yellow bell pepper, cut into diamond shapes 1 oz tomato, cut into diamond shapes 2 oz cantaloupes cut into small dice 2 oz honeydew melon, cut into small dice 2 oz jicama, cut into small dice 2 oz avocados cut into small dice 12 Ea currant tomatoes cut in halves 3 Tbsp extra virgin olive oil 3 Tbsp lime juice 4 cup Tomato Water Salt and pepper 4 oz Basil Sorbet (optional - requires ice cream machine) Micro greens for garnish
Gazpacho Steal This Recipe® step-by-step Instructions 1) In small mixing bowl, combine the julienne vegetables 2) Season with salt and pepper 3) Add 1 Tbsp olive oil 4) Using a small cutter, fill with vegetables and press to form a timbale shape 5) Place on the center of the plate 6) In a small mixing bowl combine the diamond cut vegetables and melons 7) Season with salt and pepper, lime juice and 1 Tbsp olive oil 8) Sprinkle them around the timbale 9) Place three lobster medallions on top of the vegetables 10) Drizzle the rest of the olive oil (1 Tbsp) around 11) Place a small scoop of the Basil Sorbet on top of the timbale (optional) 12) Garnish with the micro greens 13) Pour in the Tomato Water
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