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Cold Gazpacho with chopped vegetables, garlic clout and lobster tails

Lunch
Cook time: 0 min.
Servings: 6

Ingredients for Cold Gazpacho with chopped vegetables, garlic clout and lobster tails

Pepper
Salt
0.25dlBecel liquid
0.5tbspBecel liquid with olive oil
1Cucumber
1cloveGarlic
2tbspSherry wine vinegar or red wine vinegar
3slicesDaggammelt bread
3Red Peppers
300gLobster tails or crayfish
500gChopped peeled tomatoes

Instructions for Cold Gazpacho with chopped vegetables, garlic clout and lobster tails

To prepare the Cold Gazpacho with chopped vegetables, garlic clout and lobster tails recipe, please follow these instructions:

Save 0.5 red pepper and 0.5 peeled cucumber for decoration.

Bring the rest of the peppers and cucumber cut into smaller pieces in a blender with tomato, vinegar and Becel liquid with olive oil. Findel the vegetables and taste the soup with salt and pepper. Put it in the fridge until serving.

Cut pepper and cucumber in very small tern.

Cut the crust off the bread and cut it into the tern. Shake the breads on a pan in Becel floating together with crushed garlic until golden and crispy. Let them cool off.

Mix the lobster tails with cucumber and pepper and season with salt and pepper. Distribute the soup into 6 deep plates / glass and sprinkle with croutons, vegetables and lobster tails.