Cold Heirloom Tomato Soup with Tropical Lobster Relish

  • Level: Intermediate
  • Total: 3 hr 20 min
  • Prep: 45 min
  • Inactive: 2 hr
  • Cook: 35 min
  • Yield: 2 quarts, about 8 servings
Share This Recipe

Ingredients

1/4 cup olive oil

3 cups peeled and thinly sliced onions

3 tablespoons thinly sliced garlic

2 bay leaves

4 pounds firm, heirloom tomatoes, cored, seeded, and cut into eighths

1 tablespoon plus 1/4 teaspoon salt

1/2 teaspoon thyme leaves

4 cups water

2 cups chicken stock

1 tablespoons lemon juice

Hot sauce

1/2 pound lobster meat, picked over for cartilage, tails chopped and claw meat left whole

1/2 cup finely diced mango

1/2 cup finely diced papaya

1/2 cup finely diced pineapple

1 lime, juiced

1 lemon, juiced

2 tablespoons extra-virgin olive oil

2 teaspoons chopped fresh oregano leaves

2 teaspoons chopped fresh parsley leaves

2 teaspoons chopped scallions

1 teaspoon chopped fresh chives

Pinch freshly ground black pepper

8 tablespoons creme fraiche, for garnish

Basil sprigs, for garnish

Directions

  1. In a large saucepan over medium heat, heat the olive oil. When the oil is hot, add the onions and saute until soft, about 5 minutes. Add the garlic and bay leaves and cook for 5 more minutes. Add the tomatoes, 1 tablespoon salt, and thyme and cook for 15 minutes or until the tomatoes soften. Add the water and stock and bring to a boil. Reduce heat to a simmer and continue to cook until the tomatoes are very tender, about 10 minutes. Remove the bay leaves. Using a handheld blender, puree the soup until smooth. Add 1 tablespoon of the lemon juice and hot sauce to taste, as desired. Chill the soup.
  2. While the soup is chilling, in a mixing bowl, combine the lobster tails, mango, papaya, pineapple, lime juice, lemon juice, extra-virgin olive oil, oregano, parsley, scallions, chives, remaining 1/4 teaspoon salt and the pepper and toss gently to thoroughly combine.
  3. When ready to serve, ladle the soup into individual bowls. Float some of the lobster claw meat in the center of the soup and divide the remaining lobster garnish among the bowls, about 3 tablespoons per bowl. Garnish each bowl with some of the creme fraiche and a basil sprig.

Cook’s Note

This soup can be served either chilled or warm.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.