Place the lobster carcasses into eight cups of gently boiling water. Cover and let simmer for about 30 minutes. Cut the zucchini and peppers. Set aside. Cut the Roma tomatoes in half and grate using the coarse side of a grater. Set aside 2 cups (500 mL) of the pulp and discard the tomato skins. Strain the broth and discard the lobster carcasses. Keep 4 cups (1 litre) of the lobster broth and save the rest for future use. Add the vegetables and basil leaves to the hot broth and cover for 10 minutes. Remove the basil from the broth and blend soup using an electric mixer. Add tomato pulp. For a thicker soup, crumble bread into soup. Blend again. Refrigerate gazpacho 2 to 8 hours. Just before serving, adjust seasoning and add a few drops of hot sauce, if desired. Ladle into bowls and garnish with shrimp, diced cucumber and chopped basil.

0 0 0 0

2 empty lobster carcasses (including the heads and legs) 4-5 Roma Tomato, medium to large 1 medium zucchini, peeled and diced 1 medium red pepper, cut into strips (1 cup) 1 medium yellow or orange pepper, cut into strips (1 cup) 8 cups (2 L) water or water used to cook the lobster 1/4 cup (60 mL) cucumber, finley diced 3/4 cup (180 mL) Nordic or Matane shrimps 2/3 cup (160 mL) fresh basil leaves (3 sprigs with stems removed) 3 basil leaves, chopped hot sauce Tabasco or similar to taste 1-2 slices of country-style bread (optional) salt and pepper to taste