The difference between this gazpacho being good and being
exceptional comes down to the quality of the tomatoes. The riper
and sweeter the better.
40 gmcrustless day-old sourdough bread, torn into small pieces1golden shallot, coarsely chopped1 tbsptarragon vinegar or white wine vinegar7very ripe vine-ripened tomatoes (about 750 gm), coarsely chopped1garlic clove, finely grated1 tbspextra-virgin olive oil1 tsp finely chopped tarragon12shucked oysters, juices strained and reservedFreshly grated horseradish, Tabasco, micro-herbs (optional) and celery leaves, to serveQuick-pickled celery2celery stalks, very thinly sliced, plus pale leaves to serve1 tbsptarragon vinegar or white wine vinegar2 tsp caster sugar
For quick-pickled celery, combine ingredients in a small bowl, season to taste and set aside to pickle until required.
Combine bread, shallot, vinegar and 125ml water in a bowl and leave briefly to soften (2-3 minutes). Transfer to a blender, add tomato, garlic, olive oil, tarragon and oyster juice and process until smooth, then season to taste. Divide among chilled bowls and chill for 10 minutes. Serve topped with drained pickled celery, oysters, horseradish, a few drops of Tabasco, micro-herbs and celery leaves.