Cold Heirloom Tomato Soup with Tropical Lobster Relish

By Bellacucinam

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
• 2 tablespoons lemon juice
• Hot sauce
• 1/2 pound lobster meat, picked over for cartilage, tails chopped and claws left whole
• 1/2 cup finely diced mango
• 1/2 cup finely diced papaya
• 1/2 cup finely diced pineapple
• 1 lime, 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

Details

Servings 8
Adapted from foodnetwork.com

Preparation

Step 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. Chill the soup. Add 1 tablespoon of the lemon juice and hot sauce to taste, as desired.

While the soup is chilling, in a mixing bowl, combine the lobster tails, mango, papaya, pineapple, lime juice, remaining 1 tablespoon of lemon juice, extra-virgin olive oil, oregano, parsley, scallions, chives, remaining 1/4 teaspoon salt and the pepper and toss gently to thoroughly combine.

When ready to serve, ladle the soup into individual bowls. Float a lobster claw in the center of the soup and divide the 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