Tri-Colored Gazpacho
Prep Time: 20 minutes | Serves: 4
This raw and wonderfully flavorful cold tomato soup is perfect on a hot summer day. Scour your local farmer’s market for tomatoes picked at the peak of ripeness. Garnish with beans and avocado for added texture and flavor.
Ingredients
- 1 lb Heirloom Tomatoes (Approximately 1 medium or 2 small tomatoes of each color)
- 3 tsp Extra Virgin Olive Oil, divided
- 3 cloves Raw Garlic (use less or roasted garlic cloves for milder flavor)
- Pinch Pink Salt or Sea Salt
- Avocado Salsa or Avocado Bean Salsa
Instructions
- Wash and quarter tomatoes, removing stems
- Starting from the yellow tomatoes, puree in a food processor or blender
- Add 1 clove of garlic and drizzle 1 tsp olive oil while processing
- Pour puree into a bowl, scraping all sides with a rubber spatula
- Repeat steps 2-4 with green, then red tomatoes
- Using three different ladles, and a friend’s arm, pour a ladle-ful into individual bowl, simultaneously (if the extra arm is not available, tilt each serving bowl toward you and pour from yellow, titling as you go)