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Ingredients

• 8 large yellow heirloom tomatoes (about 4 pounds), peeled and seeded
• 1 orange bell pepper, quartered
• 1 red bell pepper, quartered
• 1 large or 2 small leeks, sliced
• 1 teaspoon finely chopped red jalapeño chile
• 1/2 cup sherry vinegar
• 1/4 cup white wine
• 1 tablespoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup chopped fresh cilantro, divided
• 2 (1 1/4-pound) lobsters, steamed and shelled
• 1/2 cup Mexican crema, crème fraîche, or sour cream
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh lemon juice

Description

MyRecipes Recommends That You Make This Heirloom Tomato Gazpacho With Lobster Recipe From Coastal Living

MyRecipes