Heirloom Tomato Gazpacho

Total Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 ripe avocado
• 1 teaspoon lemon juice
• 1 cup heavy cream, whipped until stiff
• 2 1/2 lbs green zebra tomatoes (a specialty variety)
• 1 large seedless european cucumber, seeded
• 1/2 lb yellow pepper, seeded and stemmed
• 1/4 lb celery rib
• 1 cup italian parsley
• 2 poblano peppers, stemmed and seeded
• 1/3 cup extra virgin olive oil
• 1 tablespoon sherry wine vinegar
• 1 tablespoon tomato paste
• 1/2 tablespoon salt
• 1 teaspoon fresh black pepper
• 4 cups vegetable stock or 4 cups water
• 1 yellow red and green heirloom tomato (recommended pneapple for the yellow and brandywine for the red)

Recipe

• 1 make the mousse:
• 2 in the food processor add the avocado and blend with the lemon juice and salt to taste.
• 3 fold the pureed avocado into the whipped cream.
• 4 for the gazpacho:
• 5 take the first 6 ingredients and rough chop them all together.
• 6 place them in a plastic container with the olive oil, sherry vinegar, tomato paste, salt and pepper.
• 7 marinate overnight.
• 8 the next day process the gazpacho in a food processor, it should be smooth enough so it is a soup like consistancy but still with a chunky texture.
• 9 after the soup is blended stir in vegetable stock and season again with salt and pepper.
• 10 to garnish:
• 11 cut heirloom tomatoes into wedges and place them in a spiral in the center of the bowl to serve.
• 12 place a dollop of avocado mousse in the center.