A Peruvian-inspired tomato water base with red onion, cilantro, and leche de tigre notes.
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Roughly chop the heirloom tomatoes and place them in a high-speed blender with a pinch of salt; pulse until chunky but not fully liquefied.
Transfer the tomato pulp to a fine-mesh sieve lined with cheesecloth suspended over a bowl, and let it drip in the refrigerator for 4 hours to collect the clear tomato water.
Prepare the 'Leche de Tigre' base by blending lime juice, ginger, garlic, celery, aji amarillo paste, and fish scraps (if using) with ice cubes until smooth.
Strain the Leche de Tigre mixture through a chinois to ensure a silky texture, then whisk it into the chilled tomato water.
Finely mince the red onion and soak it in ice water for 10 minutes to remove the harsh bite, then drain and pat dry.
Slowly emulsify the extra virgin olive oil into the tomato-citrus base using a whisk to create a slight body and sheen.
Season the liquid with sea salt to taste and stir in the finely chopped cilantro and the prepared red onions.
Serve the gazpacho in chilled glass bowls, garnished with a single drop of cilantro oil or a thin slice of habanero for a Masterchef-level presentation.
