Cold Heirloom Tomato Soup with Tropical Lobster Relish

Total Time:
4 hr 10 min
30 min
3 hr
40 min

2 quarts, about 8 servings

  • 1/4 cup olive oil
  • 3 cups peeled and thinly sliced onions
  • 3 tablespoons thinly sliced garlic
  • 2 bay leaves
  • 4 pounds firm, heirloom tomatoes, cored, seeded, and cut into eighths
  • 1 tablespoon plus 1/4 teaspoon salt
  • 1/2 teaspoon thyme leaves
  • 4 cups water
  • 2 cups chicken stock
  • 2 tablespoons lemon juice
  • Hot sauce
  • 1/2 pound lobster meat, picked over for cartilage, tails chopped and claws left whole
  • 1/2 cup finely diced mango
  • 1/2 cup finely diced papaya
  • 1/2 cup finely diced pineapple
  • 1 lime, juiced
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons chopped fresh oregano leaves
  • 2 teaspoons chopped fresh parsley leaves
  • 2 teaspoons chopped scallions
  • 1 teaspoon chopped fresh chives
  • Pinch freshly ground black pepper
  • 8 tablespoons creme fraiche, for garnish
  • Basil sprigs, for garnish
  • In a large saucepan over medium heat, heat the olive oil. When the oil is hot, add the onions and saute until soft, about 5 minutes. Add the garlic and bay leaves and cook for 5 more minutes. Add the tomatoes, 1 tablespoon salt, and thyme and cook for 15 minutes or until the tomatoes soften. Add the water and stock and bring to a boil. Reduce heat to a simmer and continue to cook until the tomatoes are very tender, about 10 minutes. Remove the bay leaves. Using a handheld blender, puree the soup until smooth. Chill the soup. Add 1 tablespoon of the lemon juice and hot sauce to taste, as desired.

  • While the soup is chilling, in a mixing bowl, combine the lobster tails, mango, papaya, pineapple, lime juice, remaining 1 tablespoon of lemon juice, extra-virgin olive oil, oregano, parsley, scallions, chives, remaining 1/4 teaspoon salt and the pepper and toss gently to thoroughly combine.

  • When ready to serve, ladle the soup into individual bowls. Float a lobster claw in the center of the soup and divide the lobster garnish among the bowls, about 3 tablespoons per bowl. Garnish each bowl with some of the creme fraiche and a basil sprig.

  • Cook's Note: This soup can be served either chilled or warm.

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