Heirloom Tomato Gazpacho

Submitted by gregory schulte

"Posted form the Rocky Mountain News Wednesday Spotlight Section, Table Talk Recipe Column. Time does not include overnight marinade."

 

• Ready In: 15mins
• Ingredients: 16
• Serves: 8

ingredients

• Avacado Mousse

• 1 ripe avocado
• 1 teaspoon lemon juice
• 1 cup heavy cream, whipped until stiff

• Gazpacho

• 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

• Garnish

• 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.