Heirloom Tomato Gazpacho

• 1 ripe avocado
• 1 teaspoon lemon juice
• 1 cup heavy cream, whipped until stiff
• 2 12 lbs green zebra tomatoes (a specialty variety)
• 1 large seedless European cucumber, seeded
• 12 lb yellow pepper, seeded and stemmed
• 14 lb celery rib
• 1 cup Italian parsley
• 2 poblano peppers, stemmed and seeded
• 13 cup extra virgin olive oil
• 1 tablespoon sherry wine vinegar
• 1 tablespoon tomato paste
• 12 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)

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.

avocado, lemon juice, heavy cream, green zebra tomatoes, european cucumber, yellow pepper, celery, italian parsley, peppers, extra virgin olive oil, sherry wine vinegar, tomato paste, salt, fresh black pepper, vegetable stock, tomato

Taken from www.food.com/recipe/heirloom-tomato-gazpacho-253652 (may not work)