Recipes
First course
Vegetable soup
Cold lobster gazpacho with sun dried tomatoes and basil

Cold lobster gazpacho with sun dried tomatoes and basil

Vegetable soup Spanish cuisine

Almost everything in this wonderful summer cold soup, just right for a hot night after a day at the beach, was sourced on Cape Ann except for the Onion, Olive Oil, and Vinegar. The Spicy Gazpacho was made from Roma Tomatoes in my garden as well as the Green Pepper, Hot Pepper, Zucchini,Basil, and Parsley. My husband caught the lobster off of Ten Pound Island in Gloucester Harbor. I made the Sun Dried Tomatoes in my dehydrator from Cherry Tomatoes in my garden. <br /> <br />It is best to make the Gazpacho the night beforehand and let it sit in the refrigerator overnight to meld the flavors.