Tomato Pepper Gazpacho

This chilled soup can be garnished many ways or have ingredients added to take it from simple to luxurious. This is a refreshing soup to serve family style or individually as a starter or a unique dessert. Also makes a charming summertime brunch conversation starter.

Soup

• 2 cups roasted and peeled sweet red and yellow peppers
• 2 cups peeled and diced  mini or long English cucumbers
• 2 cups halved and salted tomatoes
• 1 cup fresh cherries, pitted and diced (BC strawberries or raspberries are an equally delicious substitute)
• 1 clove garlic

Lobster, Cherry & Balsamic Relish

• 1 cup pitted & diced cherries (or BC strawberries or raspberries)
• 1 cup halved grape tomatoes
• 1 cup lobster, diced
• 2 Tbsp balsamic vinegar
• 2 Tbsp extra virgin olive oil
• 2 tsp sea salt
• 1 tsp black pepper, cracked

Soup

1. Preheat oven to 400°F
2. Roast peppers in the oven until skins blister, approximately 30 minutes
3. Peel peppers, skin and dice cucumber
4. Blend peppers, tomatoes, cucumbers, cherries and garlic together in a food processor until smooth
5. Season with salt & pepper

Lobster, Cherry & Balsamic Relish

1. Combine diced grape tomatoes, cherries, lobster, vinegar, olive oil, salt and pepper in mixing bowl
2. Congratulate yourself
3. Ladle soup into bowls and garnish with relish