NO.2 INTERNATIONAL SOUP

2. Tri Colored Gazpacho

Ingredients:
1lb. each green, gold and red heirloom tomatoes
1 1/2 c. cucumbers seeded and chopped (8 oz.)
1 c. celery chopped (4 oz.)
2 c. red onion -- finely chopped (8 oz.1 medium)
2 cloves garlic minced (one teasp.)
1 c. ice water
4 tblsp. lemon juice
2 tblsp. olive oil
1 tblsp. sugar
1 tblsp. salt
1 1/2 jalapeno, flesh only chopped fine
1 1/2 teasp. Tabasco
Garnish
1/2 c. yogurt

Method;
Cut an x into the bottom of each tomato. Plunge tomatoes into boiling water for 30 seconds to loosen skins then immerse in ice water. Slip skins off.
You will need four bowls for the rest of the process.

Keeping the colors separate coarsely chop tomatoes then puree in a blender or food processor. Place purees in separate bowls.

Puree the remaining ingredients together (except the yogurt) and place in the fourth bowl. Add 1/3 of this mixture to each of the different colored tomato purees. Adjust the seasoning for each. To serve: spoon a little of each colored gazpacho into soup bowls (this is easier if you have a someone help you or you have three hands)

Garnish with yogurt.

Yield 6 to 8 portions