Heirloom Tomato Gazpacho with Avocado Marmalade

By elvia_saucedo

Ingredients

• GAZPACHO
• 2 pounds chopped rice heirloom tomato
• 1/2 chopped red bell pepper
• 1 English cucumber, peeled and sliced
• 2 ounces onions, finely chopped
• 2 teaspoons sugar
• 1 ounce salt
• 2 cloves garlic
• 3 ounces tomato paste
• 1 drop Tabasco sauce
• AVOCADO MARMALADE
• 1 ripe avocado
• 1 shallot
• 2 tablespoons chopped chive
• 1 tablespoon extra virgin olive oil
• Juice of one lime
• GARNISH
• 4 tablespoons micro-greens
• 4 slices toasted or grilled sourdough bread

Details

Servings 4

Preparation

Step 1

1. Combine all gazpacho ingredients in a large glass bowl and marinade for 24 hours in the fridge.

2. The following day, process chilled ingredients in a blender and return to fridge while preparing avocado marmalade.

3. Dice the avocado and combine with the remaining marmalade ingredients. Place a scoop of avocado in the center of a soup plate, then spoon the gazpacho around the center, garnish with microgreens, and a drizzle of olive oil. Serve with toasted slices of sourdough bread.