Seaside Tomato Gazpacho with Lobster

There is sunshine in this very tasty soup!! Serve with a warm baguette with soft Kerrygold butter*.
(serves 4)

3 cups low-sodium vegetable juice
1 orange bell pepper
1&1/2 cups diced fennel bulb or celery, plus 1/4 cup fennel frond or celery
     leaves, divided
1 cup diced Campari* tomato
1/3 cup finely diced red onion
2 T. red-wine vinegar
2 T. EVOO
1 t. Old Bay Seasoning
1/2 t. freshly ground pepper
1/4 t. kosher* salt
2 cups chopped, cooked lobster from 2 (1&1/4 lb.) live lobster, or the same amt. of chopped,
    peeled, cooked shrrmp    
1 avocado, chopped

Combine veggie juice, bell pepper, fennel (or celery), tomato, onion, vinegar, oil, Old Bay, S&P in a large bowl. Cover and refrigerate until chilled, at least 2 hours and up to 3 days. Top each serving of gazpacho with 1/2 cup lobster (or shrimp). Garnish with avocado and fennel fronds (or celery leaves).

"A good life is when you assume nothing, do more, need less, smile often, dream big, laugh a lot, and realize how blessed you really are."

Have FUN today!!!!

Love,

Machete Milletti