Recipe serves 4

Ingredients  for Puree:

4 medium size Valencia (yellow) tomatoes
2 leeks (whites only)
1 lemon cucumber (seeded)
1 small red sweet pepper (seeded)
1/4 cup extra virgin olive oil
1 lemon, juiced (seeds removed)
1 clove garlic
1 celery stalk
2 teaspoons salt mix, (equal parts cumin & pepper mix)

Wash and chop all ingredients then place in a processor and run until smooth.

Gazpacho

Vegetables:

4 medium size heirloom tomatoes (red)
1 clove garlic (chopped fine)
2 cucumbers (lightly peeled)
1 jalapeno pepper (seeded)
1 red sweet pepper (seeded)
1 lemon, juiced (seeds removed)
4 tablespoons parsley (rinsed, stems removed, chopped)
4 tablespoons extra virgin olive oil
2 teaspoons salt mix, (equal parts cumin & pepper mix)

Chop all vegetables and combine in a bowl with lemon juice & olive oil, season to taste with salt mix.

To plate: Use shallow bowls and fill with the gazpacho puree first, then add 4 tablespoons of the chopped vegetables to the middle of each bowl. Garnish with a sprig of parsley.

Gazpacho