Kalamansi limes spark the soup with a dash of zing.
(makes approximately 6 four to six ounce servings)
1 1/4 pounds of vine-ripened tomatoes (I used a mix of red and green zebras)
2 purple bell peppers, seeded and chopped
1 persian cucumber, seeded and peeled
2 shallots, peeled and chopped
1 to 2 cloves of garlic, peeled
1/3 to 1/2 cup olive oil
1--2 TBS rice vinegar
juice of 3 kalamansi limes
4 kaffir lime leaves, center vein removed, finely chopped
1 hot chile, seeded and chopped
salt and pepper to taste
3/4 cup water
two stalks of lemongrass, pale whitish bulb only, chopped
1 TBS lecithin
To make the gazpacho, quarter the tomatoes and press the seeds into a coarse mesh strainer set over a bowl. Put all the ingredients into a blender. Add the liquid collected from the drained seed pulp. Puree the mixture and chill in the refrigerator.
To make the lemongrass foam, puree the lemongrass and water in a blender. Allow to sit for at least several hours before straining the lemongrass from the liquid. Chill the liquid and add the lecithin. Using a stick blender mix the liquid until a light froth forms on the surface.
To serve, pour the gazpacho into four to six ounce glasses and spoon on a layer of the lemongrass foam.