Heirloom Tomato Gazpacho

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READY IN: 15mins
Recipe by gregory schulte

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

Ingredients Nutrition

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.

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