Heirloom Tomato and Bell Pepper Gazpacho

Ingredients

• 1kg assorted heirloom tomatoes
• 3 bell peppers or 3 colors
• Olive oil
• White balsamic vinegar
• Flax seeds

The Instruments of Taste

• Isen Flax Seed mill
• Large Rectangular Baker
• Tahiti Salt Mill
• Tahiti Pepper Mill
• Sikara White Pepper
• Balsam Seasoning Set

Chopping

• Chop the peppers
• Remove the ends
• Lay the pepper slices flat in a baker
• Drizzle with olive oil
• Roast the peppers in the broiler until the skin is charred
• Slice the ends of the peppers into brunoise
• Reserve the yellow peppers
• Remove the stems and chop the tomatoes
• Season the ends of the yellow peppers and yellow tomatoes with salt, pepper, white balsamic vinegar and olive oil.

Mixing

• Working in batches, first blend the yellow peppers and yellow tomatoes until a coarse liquid forms.
• Repeat the process with the red tomatoes and all remaining red and green peppers.
• Strain each batch through a fine-mesh strainer. Keep each blend in a separate bowl in the refrigerator.
• Remove the skin of the charred peppers. Cut julienne strips.

Dressage

• Alternate two spoons of each color gazpacho on the side of a verrine or small glass jar.
• Top with strips of peppers.
• Drizzle with olive oil and sprinkle with freshly ground flaxseed powder.