Heirloom Tomato Gazpacho

Prep Time: 0 Minutes

Cook Time: 15 Minutes

Ready In: 15 Minutes

Servings: 8

Time does not include overnight marinade.

Ingredients:

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)

Directions:

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.

By RecipeOfHealth.com