Heirloom Tomato Gazpacho (GF & DF)

Cooking Instructions: Gazpacho - Thaw in fridge overnight or place frozen bag in cold water for a couple of hours, shake/massage bag to emulsify soup, pour into bowls. Using as a sauce to grilled meat with rice - 15m in simmering water. Garnishing soup: You can garnish the soup however you would like, here are some ideas for taking this dish down different cuisines by changing the garnish; Mexican - add chopped tomato, cilantro, crushed tortilla chip, and sour cream/creme fraiche*. Italian - add chopped tomato, basil, bocconcini cheese, swirl of olive oil Spanish - add chopped tomato, croutons, chopped chives, swirl of olive oil French - add chopped tomato, croutons, chopped parsley & chives, crême fraiche*. Greek - add chopped tomato, cucumber, feta cheese, chopped fresh oregano, swirl of olive oil *Making a "crême fraiche" garnish; take sour cream, and thin it out using heavy cream, half and half, or milk, until it is the consistency to swirl around the top of the soup. -Garnish on soup not included