2 1/2 lb Cherry Tomatoes (Chopped)
1 Red Pepper (Seeded and Chopped)
1/2 Red Onion (Chopped)
1 Garlic Clove, Minced
1 Cucumber Peeled Chopped 1/2 Fresh Jalapeno Chili, chopped fine (seeds removed) 1/4 Cup Chopped Fresh Cilantro/Coriander
1/4 Cup Chopped Fresh Parsley 1/2 Cup Ice Water For Thinning Gazpacho
1/2 cup Lime (juiced)
1/4 Cup Olive Oil
4oz Cooked Diced Lobster Tail
1 Tsp Finely Diced Red Pepper 1 Tsp Finely Diced Cucumber
1 Tsp Finely Diced Chives
1 Tsp Sour Cream
Blend all the ingredients with the exception of the water until all of the mixture is pureed. Strain and adjust the consistency (if the soup is too thick) and season. Chill for twenty minutes.
Combine all of the garnish ingredients and season to your taste.
Place the garnish on to the small spoons and decorate each with a small leaf of chervil. Pour the soup in to the cups drizzle with a little olive oil and balance the spoon on top.