Summer Tomato Gazpacho
by Chef Tony Miller

1. Blanch and peel the tomatoes cutting them in half horizontally. Set a sieve over a large bowl and gently squeeze the seeds and juice out of the tomatoes, letting the sieve catch the seeds while straining out the tomato water. Roughly chop the tomatoes, reserve the tomato water and discard the seeds. Add the vinegar to the tomato water, stir to combine, then add the bread, combining to moisten the bread.

2. Using a mortar and pestle, grind the garlic with the salt to form a very smooth paste. Place the paste in the bowl of a food processor with the bread mixture and some of the tomatoes. Process until very smooth, then transfer to a large, nonreactive bowl. Process the remaining tomatoes with the cucumber, red pepper and water until very smooth. With the motor running, pour in the olive oil in a stream. Combine the two mixtures and season to taste. Chill for at least two hours.

Garnishes can include avocado, crème fraiche, hard boiled and chopped eggs, pinenuts or green Spanish olives stuffed with pimentos, Cooked chilled lobster, shrimp or crab.

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