Gazpacho de-constructo

I love this soup.  It's the end of summer and what a better way to celebrate it than the ugly heirloom tomato.  The uglier the more delicious.  Start by picking the ugliest three pounds of tomatoes you can find.  cut them in half and grate them on a box grater.  Push through a sieve or bain marie extracting the juice and discarding seeds and excess flesh.  cut six inches off of a baguette and strip the outer crust off.  and make some cubes.  soak these in warm water.  and wring out after a few minutes.  chop this up with some smoked sea salt and a garlic clove or two if you like garlic.  add some olive oil and make a fine paste of this.  then whip into the juice with a whisk.  refrigerate.

for the relish fine dice red pepper, fennel, cucumber, celery, tarragon, chive, shallot and splash with balsamic and toss with just a touch of olive oil.  chill in fridge.
slice the baguette long ways and coat with olive oil.  and put it on a baking sheet and convection roast on 350 until they are croutons.  while still hot rub garlic clove on them.
when you serve make a mound of relish in the middle and ladle the gazpacho around the relish.  garnish with crouton...
a nice addition to this would be fresh boiled lobster or rock shrimp.
if you love heat.  try incorporating some smokey dried chipotle peppers to the mix...  reconstitute them and use the left over water for your bread soak.  then rub the flesh onto the mesh screen and discard the skins.