Avocado And Heirloom Tomato Gazpacho Food

YELLOW TOMATO GAZPACHO WITH CILANTRO OIL AND AVOCADO

Steps:

• Squeeze tomato juices and seeds into strainer set over bowl. Press on seeds to extract all juice. Chop tomatoes. Set aside 1/2 cup chopped tomatoes, 1/4 cup cucumber, and 1/4 cup bell pepper.
• Combine remaining tomatoes, cucumber, and bell pepper in processor. Add tomato juices, onion, orange juice, oil, vinegar, garlic, and jalapeño; process until smooth. Season with salt and pepper. Transfer soup to bowl; add reserved vegetables. Cover and chill overnight.
• Divide soup among 6 bowls. Drizzle with cilantro oil. Sprinkle with avocado.

HEIRLOOM TOMATO GAZPACHO

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.

HEIRLOOM TOMATO GAZPACHO

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.