Heirloom Tomato Gazpacho
How to Make It
1. Work with each color tomato separately. Cut the tomato in large chunks and add to a food processor or high speed blender. Add 2 tablespoons of olive oil, 1 tablespoon of vinegar, and one garlic clove, if using. Blend until smooth. Add salt and fresh cracked black pepper to taste. Do this with all four of your tomatoes and then refrigerate the purees until they are nice and cold before serving.
2. When ready to serve, put some of the minced cuke, onion, and pepper in the bottom of each of 4 small bowls. Fill each bowl with gazpacho, and then top with a contrasting color of cuke, pepper, onion, or olives.
3. Serve cold, garnished with fresh herbs and jalapeno slices. I like more cracked pepper, too.
thinly sliced jalapeno
The View from Great Island