3 cups diced heirloom tomatoes

2 Tbsp. chopped cilantro

1/4 cup chopped red onion

2 Tbsp. olive oil

1 cup chicken stock, chilled

1 clove garlic, minced

1 Tbsp. rice vinegar

1 tsp. sambal, Asian chile sauce

1 meyer lemon, juiced

to taste sea salt and freshly ground black pepper

1 cup peeled, seeded, finely diced cucumber

1/2 cup apple, peeled, cored, finely diced

1/4 cup minced scallions

Preparation

Place all ingredients except cucumber, apples, and scallions in blender. Pulse at high speed approximately 15 seconds to coarse state. Transfer to glass mixing bowl. Stir in cucumber, apples, and scallions. Season to taste with sea salt and freshly ground black pepper. Refrigerate approximately 1 hour.

Garnish

2/3 cup crabmeat, shelled

1/2 cup jumbo bay shrimp

3 Tbsp. verjus

2 Tbsp. hazelnut oil

to taste sea salt and freshly ground black pepper

12 yellow teardrop tomatoes, halved

12 red teardrop tomatoes, halved

6 sprigs opal basil

Presentation

Toss crabmeat and shrimp with verjus and hazelnut oil. Season to taste with sea salt and freshly ground black pepper. Ladle gazpacho into chilled soup plates or large pasta plates. Place shellfish in center. Garnish with opal basil and tear drop tomato halves. Serve chilled.