Bluestem Gazpacho

Bluestem Gazpacho
Servings: 4

For the gazpacho:
4 red bell peppers, cored and finely chopped
1 red onion, finely chopped
2 large cucumbers, finely chopped
6 cloves garlic, peeled
6 large tomatoes, coarsely chopped
Juice of one lemon
3/4 c. olive oil
1 c. red wine vinegar
1 tsp. cayenne pepper
1 1/2 tsp. salt
Fresh ground pepper

For the foam:
3 cloves garlic, peeled
3 c. white grapes
1 c. blanched almonds
1/4 c. Champagne vinegar
1/2 c. water
1/2 c. heavy cream
Salt and pepper

To serve:
8 cherry tomatoes
8 seedless white grapes
1 radish, thinly sliced
Basil blossoms

For the gazpacho:
Line a colander with eight layers of cheesecloth (one sheet folded over 8 times) and set it over a large, deep bowl.

Combine all of the gazpacho ingredients in a blender and puree until the contents are liquefied.

Strain the puree through the cheesecloth-lined colander. A clear gazpacho liquid should strain to the bowl underneath. When most of the liquid is through, use the back of a ladle to push the pulp down to extract as much liquid as possible. Discard the pulp.

Stored tightly covered in the fridge, the gazpacho will keep for 3 days.

For the foam:
Combine all ingredients in a blender and puree until liquefied.

To serve:
Serve the gazpacho chilled with a dollop of foam and garnishes.

NOTES: We haven't tried this recipe yet.