A friend of mine had lobster gazpacho at the Oyster Bar in Grand Central on Friday and loved it. So how hard can it be? We’re about to find out:
Yield: Makes 6 servings
Ingredients
- 1 1/4 pounds ripe tomatoes, cut into chunks
- 1 large red bell pepper, quartered
- 1 small onion, cut into chunks
- 2 large shallots, quartered
- 6 large garlic cloves
- 3/4 cup loosely packed cilantro leaves
- 2 tablespoons prepared horseradish
- 2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground red pepper




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JNOV • Tom Lehrer, 1928-2025 My mood courtesy of Rhiannon Giddens: https://youtu.be/M7PvWw97Cq0