FROM THE GARDEN

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Place tomatoes on a baking pan in the middle of a 325 degree oven for 10 minutes.

Remove from oven and rough chop each tomato separately and place red and yellow tomatoes in separate bowls.

In a blender, place chopped yellow tomatoes, three tablespoons olive oil, half a Serrano Chili pepper, half teaspoon sherry vinegar, half teaspoon ginger, and 1 1/2 cups water. Blend until smooth. Strain and set in refrigerator until well chilled. Add salt and pepper to taste.

Repeat the same step as above, with chopped red tomatoes.

Horseradish Crème Fraiche

• 1 cup crème fraiche
• 1 Tbsp prepared horseradish
• 1 Tbsp fresh chives, chopped
• 1 tsp lemon Juice

Whisk crème fraiche, horseradish, chopped chives and lemon juice in a bowl. Season with salt and pepper. Cover and chill.

Pour both soups simultaneously into a bowl or martini glass from opposite sides. The colors will remain separate. Form a quenelle of horseradish crème fraiche with two teaspoons and place in middle of soup.

Tomato Mosaic with Basil Gremolata
Serves 4-5

• 6-8 tomatoes, different colors and shapes
• fresh cracked black pepper
• sea salt
• 3 Tbsp extra virgin olive oil

Gremolata

• 1/2 cup basil, finely chopped
• 1/4 cup Italian parsley, finely chopped
• 1 lemon, zest and juice
• 1/4 cup pinenuts, oven toasted and cooled
• 1 tsp garlic
• 2 Tbsp parmesan cheese, grated

Chop basil and parsley, add to a medium mixing bowl. Add lemon juice and zest. Stir in pinenuts, grated parmesan cheese and chopped garlic. Set mixture aside.

Slice tomatoes into quarter-inch thick rounds. (I cut oblong tomatoes lengthwise to add visual shape and texture.) Layer tomatoes on a large platter. Mix colors and shapes, making sure the bottom of plate is completely covered.

Drizzle olive oil over tomatoes, sprinkle with salt and pepper. Sprinkle gremolata over top and serve.