Chilled Tomato Gazpacho With Prawns and Cucumber
2 pounds ripe tomatoes (preferably heirloom variety), peeled 3/4 cup olive oil, for frying9 slices French bread, cut in 1/2-inch cubes2 cloves garlic, peeled2-3 dashes, or to taste, red hot sauce (such as Cholula)Salt to taste1 cup extra-virgin olive oil 1/3 cup sherry vinegar, or to taste, depending upon the acidity and sweetness of the tomatoes (see note)Garnish 1/2 large red bell pepper, peeled, seeded and diced 1/4 medium cucumber, peeled, seeded and diced 1/2 medium tomato, peeled, seeded and diced1 tablespoon aged sherry vinegar or to taste3 tablespoons extra-virgin olive oil to tasteShredded fresh basil and mint to tasteSalt to taste4 prawns or large shrimp, cookedFor the soup: Heat oven to 300 degrees.Slice the tomatoes in half, and, over a bowl, remove the seeds and pulp; strain pulp through a fine-mesh strainer to remove the tomato water and set it aside, discarding the seeds.Line a jelly-roll pan with a silicone baking mat or lightly greased aluminum foil. Lay the tomatoes in the pan and roast for 30 minutes to concentrate their flavor.Heat the 3/4 cup of olive oil over medium-high heat in a large skillet. Add in the bread and fry until light golden brown. Remove with a slotted spoon and place on a paper towel to drain.Crush the garlic with the flat of a knife and add to a blender; with the machine running; process till minced. Stop the machine and add the tomatoes, their reserved juices and fried bread; blend on high for 3 minutes. Add the hot sauce and salt to taste. On low speed, add the extra-virgin olive oil. Then add the vinegar and salt to taste. Cover and chill.For the garnish: In small a bowl, mix the bell pepper, cucumber and tomato; dress with the vinegar and oil. Add the herbs and season with salt.Divide the vegetable mixture among four soup bowls; top with the prawns. Pour the soup over the garnish at the table.Serves four.Chef's note: I use imported, 50-year vinagre de Jerez. Look for it at gourmet food shops.Chef Christian Eckmann, Ambria, Chicago