Pickled-Zucchini Gazpacho

• 1 recipe zucchini pickles (see recipe), well drained, liquid reserved
• 1 medium zucchini, coarsely chopped
• 1 cup ice water
• 1/4 cup buttermilk
• 1 1/2 teaspoons kosher salt
• 1 yellow bell pepper, cored, seeded, deribbed and diced small
• 1 red bell pepper, cored, seeded, deribbed and diced small
• 1/2 medium red onion, peeled and finely chopped
• 4 tablespoons sliced almonds, toasted and coarsely chopped
• 2 medium-size lobsters, steamed, meat removed and cut into large chunks, optional

1. Place the pickles, raw zucchini, water, buttermilk, salt and 1 tablespoon of the pickling liquid in a blender and process until smooth.
2. Scrape into a bowl and refrigerate until cold.
3. Stir in the bell peppers, onion and almonds.
4. Divide among 4 bowls and garnish with the lobster meat, if using.
5. Serve immediately.
6. (The remaining pickling liquid can be reheated and used to make more pickles, if desired.)

zucchini pickles, zucchini, water, buttermilk, kosher salt, yellow bell pepper, red bell pepper, red onion, almonds, lobsters

Taken from cooking.nytimes.com/recipes/7440 (may not work)