Yellow Gazpacho with Lobster and Avocado

• 1/2 pound watermelon cubes (2 cups)
• 2 large yellow tomatoes, cored and thinly sliced
• 1/2 seedless cucumber, peeled and thinly sliced
• 1/2 yellow bell pepper, cored and thinly sliced
• 1/4 Spanish onion, thinly sliced
• 1 garlic clove, smashed
• 1/2 tablespoon red wine vinegar
• 1/2 tablespoon Champagne or white wine vinegar
• 1 tablespoon fresh lemon juice
• Salt and freshly ground pepper
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• Two 1 1/4-pound cooked lobsters, tail and claw meat coarsely chopped (1 pound)
• 1 Hass avocado, thinly sliced
• 1 tablespoon tarragon leaves, for garnish
• 1 tablespoon mint leaves, for garnish

1. In a blender, puree half of the watermelon cubes.
2. Strain the watermelon juice through a fine sieve set over a large glass or stainless steel bowl.
3. Add the remaining watermelon and the tomatoes, cucumber, bell pepper, onion, garlic, red wine and Champagne vinegars and a 1/2 tablespoon of the lemon juice.
4. Season lightly with salt and pepper and refrigerate for at least 6 hours or overnight.
5. Transfer the mixture to a blender and puree until smooth.
6. With the machine on, slowly pour in 1/4 cup of the olive oil.
7. Strain the soup into a bowl through a fine meshed sieve, pressing hard on the solids to extract as much liquid as possible.
8. Discard the solids.
9. Season the gazpacho with salt and pepper.
10. In a small bowl, toss the lobster with the remaining 1/2 tablespoon of lemon juice and 1 tablespoon of olive oil; season with salt and pepper.
11. Ladle the gazpacho into shallow soup plates.
12. Mound the lobster in the center of each soup and top with a few slices of avocado.
13. Garnish with the tarragon and mint and serve immediately.

watermelon, yellow tomatoes, cucumber, yellow bell pepper, onion, garlic, red wine vinegar, white wine vinegar, lemon juice, salt, extravirgin olive oil, lobsters, avocado, tarragon, mint

Taken from www.foodandwine.com/recipes/yellow-gazpacho-with-lobster-and-avocado (may not work)