Lobster Gazpacho

This is a dish I designed and cooked for a group of food writers who were guests of the Campbell Soup Company at Stars in 1984. I had to come up with a soup, “something new,” and I chose this over another favorite, a ragout of lobster with Belgian endive, sweet red chilies, and a cilantro hollandaise. The secret here is wonderful ripe tomatoes. You could serve this with fresh cooked prawns or crayfish tails.