What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Pea Green Gazpacho With Lobster! Chilled soups can make an ordinary meal feel like a special occasion. They can be served in place of a salad course because, essentially, they are “liquid veggies” in soup form. I like to add depth by not blending them completely smooth. That way I can taste the fresh-from-the-garden flavors that offer superior quality. Of course, a nicely baked artisan bread would make the perfect dinner complement. When you know, you know. 

PEA GREEN GAZPACHO WITH LOBSTER

Ingredients:

2 tablespoons butter

1 small onion, chopped

1 leek, white and green parts only, sliced

4 cups vegetable stock

10-ounce bag frozen peas, thawed

8-ounces lobster meat, cooked and cut into pieces

Instructions:

In a large pot, warm butter over medium heat. Add chopped onions and sliced leeks. Cook until soft, stirring occasionally, for 10 minutes. Add vegetable stock. Raise heat to high setting. Bring contents to a boil; reduce and simmer for 5 minutes. Add peas. Simmer 3 minutes longer. Purée half the soup in a blender until smooth. Transfer all ingredients to a clean pot; chill for one hour. Pour soup into serving bowls. Top with lobster meat chunks. Serve.