Lobster Gazpacho

• 1 1/4 pounds ripe tomatoes, cut into chunks
• 1 large red bell pepper, quartered
• 1 small onion, cut into chunks
• 2 large shallots, quartered
• 6 large garlic cloves
• 3/4 cup loosely packed cilantro leaves
• 2 tablespoons prepared horseradish
• 2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground red pepper
• 2 cups vegetable juice
• 1/2 cup sake
• 1/4 cup fresh lemon juice
• 2 tablespoons Worcestershire sauce
• 1 1/4 pounds ripe tomatoes, chopped
• 1 large red bell pepper, chopped
• 1 small cucumber, seeded and chopped
• 1 3/4 pounds steamed lobster meat, cut into 1-inch pieces (about 4 2 1/4-pound lobsters)
• 1/2 teaspoon salt

1. Pulse first 10 ingredients in food processor until finely chopped. Add vegetable juice and next 3 ingredients; process until well blended. Pour into a bowl, and stir in chopped tomato, bell pepper, and cucumber. Cover and chill 8 hours.
2. Sprinkle lobster with 1/2 teaspoon salt. Divide gazpacho evenly among 6 serving bowls. Top with lobster.

tomatoes, red bell pepper, onion, shallots, garlic, cilantro, horseradish, salt, freshly ground black pepper, ground red pepper, vegetable juice, sake, lemon juice, worcestershire sauce, tomatoes, red bell pepper, cucumber, lobster, salt

Taken from www.myrecipes.com/recipe/lobster-gazpacho (may not work)