Fresh Heirloom Tomato Gazpacho Serves 8
2 cucumbers, peeled, seeded and diced 2 red and yellow bell peppers, skinned, seeded and diced 1 red onion, diced Juice and zest from 1 lemon Extra virgin olive oil to cover Salt and white pepper to taste Toss onions with lemon juice; season with salt and pepper. Add olive oil and diced vegetables. Chill.
3 lbs. vine-ripened heirloom tomatoes 1 cucumber, peeled 1 red bell pepper, pith and seeds removed Cucumber and red pepper trimmings 2/3 cup extra virgin olive oil 3 Tbsp. banyuls vinegar (may substitute apple cider vinegar)
Salt and white pepper to taste Put tomatoes, cucumber and trimmings in blender jar; blend until liquid. Strain. Add vinegar, olive oil and season to taste. Chill.
1 loaf day old country bread, crust removed and diced 2 Tbsp. parsley, chopped into thin strips (chiffonade) 4 sprigs thyme 2 garlic cloves, one minced, one bruised, with peel on) 4 Tbsp. extra virgin olive oil
In a heavy pan over medium heat, saute bread with herbs, garlic and seasonings until golden brown. Add parsley during the last minute of cooking.
Fresh mint chiffonade Parsley chiffonade Fleur de sel Coarsely ground fresh black pepper Extra virgin olive oil.
Place 6 oz. soup base in a well-chilled soup bowl. Add 2 oz. diced vegetables; garnish with mint and parsley sprigs. Drizzle with olive oil and sprinkle with fleur de sel. Top with croutons and season with pepper.