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. ---------------------------------------------------------------------------
Nutrition
Ingredients
