Tomato Gazpacho Recipe

1. Preheat the oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Place on a piece of foil, drizzle with 1 tsp olive oil and sprinkle 1/8 tsp salt. Wrap the foil around the garlic to form a little package.

2. Roast the garlic for 35–40 minutes, until the cloves are soft and golden. Let cool, then squeeze out 2 cloves' worth of roasted garlic paste. Reserve the rest of the head for another use.

3. If not already done, core and roughly chop the tomatoes. Place tomatoes, cucumber, red bell pepper, and yellow onion in a blender or food processor.

4. Add the 2 cloves worth of roasted garlic paste, 1/2 cup tomato juice, 3 tbsp extra-virgin olive oil, 2 tsp red wine vinegar, 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper to the blender.

5. Blend on high until smooth, about 1–2 minutes. Check consistency and add up to 1/4 cup hot water (or cold water if chilling) to reach your desired texture.

6. Taste and adjust seasoning: more salt, a splash more vinegar, or a drizzle more olive oil as preferred.

7. Strain the blended mixture through a fine-mesh sieve into a bowl to remove skins and seeds for a silky gazpacho, pressing with a spoon or spatula. Discard solids.

8. Cool the soup: refrigerate the strained gazpacho for at least 1 hour (2–3 hours preferred) until well chilled. Gazpacho can be made up to 24 hours ahead; refrigerate covered.

9. Bring a small saucepan of water to a gentle simmer (not a rolling boil). Add a pinch of salt.

10. If using raw lobster meat, briefly poach pieces in the simmering water for 1–2 minutes until just opaque (internal temperature about 135°F/57°C). If using precooked lobster tails, warm them in the simmering water for about 30–45 seconds. Remove and immediately transfer to an ice bath to stop cooking and keep tender.

11. Pat the lobster meat dry. In a small skillet over low heat, melt 1 tbsp unsalted butter, add the lobster, 1 tsp lemon juice, 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Toss gently for 30–45 seconds to coat and warm through. Remove from heat and keep warm.

12. Ladle chilled gazpacho into bowls or shallow soup plates (about 3/4 to 1 cup per serving).

13. Arrange 2–3 tbsp poached lobster meat in the center of each bowl.

14. Scatter a pinch of basil chiffonade and a few snipped chives over the top. Add a small handful (about 1 tbsp) of microgreens if using.

15. Drizzle each bowl with a little extra-virgin olive oil (about 1 tsp total across bowls) and dust very lightly with smoked paprika if desired.

16. Serve immediately, with crusty bread on the side if you like.