Mafiaoza’s Gazpacho with lobster

Gazpacho with Lobster

Yield: Makes 4 servings
Active Time: 30 minutes
Total Time: 3 1/2 hours

1 (2-inch-long) piece baguette, crust discarded
2 garlic cloves
2 teaspoons salt
2 tablespoons Sherry vinegar (preferably “reserva”), or to taste
1 teaspoon sugar
2 1/2 lb ripe tomatoes, cored and quartered
1/2 cup mild extra-virgin olive oil (preferably Andalusian hojiblanca)
1 pound cooked and chilled lobster meat
Garnish: finely chopped red and green bell peppers, cucumbers and red onion

Soak bread in 1/2 cup water 1 minute, then squeeze dry, discarding soaking water.
Mash garlic to a paste with salt using a mortar and pestle (or mince and mash with a large knife). Blend garlic paste, bread, 2 tablespoons vinegar, sugar, and half of tomatoes in a food processor until tomatoes are very finely chopped. Add remaining tomatoes with motor running and, when very finely chopped, gradually add oil in a slow stream, blending until as smooth as possible, about 1 minute.
Force soup through a sieve into a bowl, pressing firmly on solids. Discard solids.
Transfer to a glass container and chill, covered, until cold, about 3 hours. Garnish with the lobster meat and veggies. Season with salt and vinegar before serving.