Cold Gazpacho with chopped vegetables, garlic clout and lobster tails

Ingredients for Cold Gazpacho with chopped vegetables, garlic clout and lobster tails

Instructions for Cold Gazpacho with chopped vegetables, garlic clout and lobster tails

To prepare the Cold Gazpacho with chopped vegetables, garlic clout and lobster tails recipe, please follow these instructions:

Save 0.5 red pepper and 0.5 peeled cucumber for decoration.

Bring the rest of the peppers and cucumber cut into smaller pieces in a blender with tomato, vinegar and Becel liquid with olive oil. Findel the vegetables and taste the soup with salt and pepper. Put it in the fridge until serving.

Cut pepper and cucumber in very small tern.

Cut the crust off the bread and cut it into the tern. Shake the breads on a pan in Becel floating together with crushed garlic until golden and crispy. Let them cool off.

Mix the lobster tails with cucumber and pepper and season with salt and pepper. Distribute the soup into 6 deep plates / glass and sprinkle with croutons, vegetables and lobster tails.