Heirloom Tomato Gazpacho Recipes

Steps:

• In a bowl, combine tomatoes, seeds, and juices, along with onion, cucumber, and peppers. Add cilantro, red wine vinegar, lemon juice, and Tabasco. Add a few pinches of salt and black pepper. Using hands or two forks, squish vegetables into a juicy soup, leaving a few big pieces. Add oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar.

Steps:

• In a large bowl, combine the bell peppers, cucumber, shallot, garlic, tomatoes, parsley, lime juice, hot sauce, vinegar, oil, and 1/2 teaspoon each salt and pepper. Measure 1/2 cup of this mixture and set aside.
• In a blender, pulse the remaining veggies with the avocado until the mixture is creamy and smooth. Season to taste with additional salt and pepper. For a more acidic soup, add another dash of vinegar.
• Refrigerate for several hours before serving. Top each portion of soup with a spoonful of the reserved chopped veggies and a dollop of Greek yogurt.

Steps:

• make the mousse:
• in the food processor add the avocado and blend with the lemon juice and salt to taste.
• fold the pureed avocado into the whipped cream.
• for the gazpacho:
• take the first 6 ingredients and rough chop them all together.
• place them in a plastic container with the olive oil, sherry vinegar, tomato paste, salt and pepper.
• marinate overnight.
• 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.
• After the soup is blended stir in vegetable stock and season again with salt and pepper.
• to garnish:
• cut heirloom tomatoes into wedges and place them in a spiral in the center of the bowl to serve.
• place a dollop of avocado mousse in the center.