We’re making delicious chilled soup with lobster with Chef Matthew Varga of Gracie’s Restaurant, representing the 14th Annual Signature Chef Auction which will be taking place on Thursday September 17th at the Providence Art Club.
Over 25 of the best chefs in Rhode Island will come together and donate their and talent in the way of either a sweet or savory dish. In addition to the wonderful food Signature Chef Auction also features a live and silent auction with unique and one of a kind items. All proceeds raised go towards the March of Dimes mission of giving every baby a fighting chance!
Tickets are available for purchase online at https://signaturechefauction.org/event/providence
1 lb. Poached lobster meat, large dice
2lbs Fresh Heirloom Tomatoes
2 ea. Garlic cloves
½ ea. Red onion
1 ea. Red pepper
1 ea. Green pepper
1 ea. Small Jalapeno
1 ea. Cucumber
1 ea. Lemon juice
2 Tbsp. Red wine vinegar
Salt & Pepper to taste
Fresh herbs and flowers to garnish (Basil, Cilantro, Chives, Alyssum, borage)
2 Tbsp. Olive oil to finish
Finely dice 2 tablespoon of the tomatoes, cucumbers, peppers, and onions and reserve for garnish.
Roughly chop the remaining ingredients and puree in a blender.
Season with salt and pepper then chill, and allow the flavors to meld in the refrigerator overnight.
Serve chilled with finely diced vegetables, fresh herbs, flowers, olive oil and lobster meat.