Moomba Tomato and Lobster Gazpacho

Source: Executive Chef Frank Falcinelli, Moomba, New York

Yield: 4 portions

5 cups tomatoes, coarsely chopped
1 cup red bell pepper, chopped
1 cup green bell pepper, chopped
1 1/2 cups English cucumber, peeled, chopped
1/2 cup red onion, diced
1/2 cup olive oil
1/4 cup sherry wine vinegar
1/2 cup lobster or clam broth
1/4 cup cilantro, chopped
1/2 cup jalapeThank's For Reading moomba tomato and lobster gazpacho Easy Recipes