Gazpacho With Lobster And Shrimp

• 1 large garlic clove
• Kosher salt and ground black pepper
• 1 medium red onion, diced
• 2 medium red bell peppers, diced
• 4 to 5 Kirby cucumbers with seeds, diced
• 3 pounds tomatoes, diced
• 1 jalapeno pepper, seeded and minced
• 1 quart bottled tomato juice
• Juice of one lemon
• 2 chilled cooked lobster tails
• 8 chilled cooked shrimp
• Chopped chives

1. Smash garlic clove with the flat of a heavy knife, cover with salt, and let sit 5 minutes.
2. Work into a paste by alternately chopping it and mashing it with flat of knife.
3. In a large bowl, combine garlic, onion, bell peppers, cucumbers, tomatoes, jalapeno, tomato juice and lemon juice, and stir.
4. Season to taste.
5. Allow gazpacho to sit for 2 hours before serving.
6. To serve, slice lobster tails into 1/4-inch medallions.
7. Slice shrimp in half lengthwise.
8. Ladle soup into bowls, garnish with shellfish and sprinkle with chives.

garlic, kosher salt, red onion, red bell peppers, cucumbers, tomatoes, pepper, tomato juice, lemon, lobster, shrimp, chives

Taken from cooking.nytimes.com/recipes/6633 (may not work)