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“Posted form the Rocky Mountain News Wednesday Spotlight Section, Table Talk Recipe Column. Time does not include overnight marinade.”

Ingredients Nutrition


  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.

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