AT A GLANCE
The difference between this gazpacho being good and being exceptional comes down to the quality of the tomatoes. The riper and sweeter the better.
|01||For quick-pickled celery, combine ingredients in a small bowl, season to taste and set aside to pickle until required.|
|02||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.|