Lobster Gazapacho

• 12 ounces lobster meat
• 1 each cucumbers
• 1 each sweet yellow bell peppers diced
• 1 each sweet red bell peppers diced
• 1/2 each red onion diced
• 3 each tomatoes diced
• 1 each jalapeno pepper
• 2 each avocados
• 8 each artichoke hearts diced
• 1 bunch cilantro chopped
• 3 tablespoons balsamic vinegar
• 6 tablespoons olive oil
• 1 each lemon juiced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 18 teaspoon sugar

1. Cook, chill, and mince lobster meat.
2. Peel, seed, and dice cucumber.
3. Seed and finely mince jalapeno.
4. Peel, pit, and dice avocados.
5. In large bowl, gently mix all ingredients together.
6. Let soup sit for 4 hrs.
7. Serve soup cool, in chilled bowls.

lobster, cucumbers, sweet yellow bell peppers, sweet red bell peppers, red onion, tomatoes, jalapeno pepper, avocados, cilantro, balsamic vinegar, olive oil, lemon juiced, salt, black pepper, sugar

Taken from recipeland.com/recipe/v/lobster-gazapacho-34709 (may not work)