• Gazpacho method of prep

Bring a pot of salted cold water to a boil, large enough to facilitate two beefsteak tomatoes at once. While the water is doing its thing, get your oven fired up to 325 degrees, take the red bell peppers , rub olive oil on them, season with s+p with garlic clove, place in the center of parchment paper, then wrap aluminum foil around the parchment paper , make a nice pouch for the peppers to slowly roast in. Once oven is hot place your peppers on the rack at let the oven go to work. Returning back to the tomatoes, Score the bottom of the tomato, core the tomato. Drop in boiling water. Once skin begins to blister and pull back remove tomato from pot and submerge into a mixing bowl filled with ice and cold salted water. Gently pull away the skin from the tomatoes flesh, be careful not to rip into the flesh of the tomato. Once both tomatoes have been successfully peeled set aside and make a level horizontal cut across the tomato to expose the interior of the tomato. Gently scope out the seed membranes from tomato along with the sectional walls of the inside of the tomato. Save all tomato scraps. Set aside the two peeled hollowed out tomatoes. Blanch and peel the one pound of roma tomatoes. Repeat the same process with the roma tomatoes, except you can gently squeeze the seed from the peeled tomato. Once all the roma tomatoes have been peeled and seeded, cut in half and feed into the meat grinding attachment, use the plate with the smallest holes, you can purchase one of these for your kitchen aid home mixer. You will not get the same results with the pulse option on the food processor. Once all of the roma tomatoes have passed through the grinder, do the same with the peeled English cucumber. At this time, remove the peppers from their aluminum cooking vessel, gently peel away the blistered red pepper skin, and be careful not to burn yourself. Once all of the skin has been successfully removed from the peppers, split the pepper down the center and scope out all of the seeds, gently pass the roasted peppers and garlic through the grinder. Once all the tomato, cucumber, peppers and garlic are completed set aside. Heat sauce pots with olive oil, sweat the shallots with cumin, cinnamon, and paprika, and add in the tomato mixture and brown rice vinegar and orange zest. Allow to come to a simmer for 5min at a very low heat. Remove from the stove and transfer to the serving vessel refrigerate for later service.

• Borscht Salad method of prep

Wash beets off very well, scrub with brush to remove any dirt or filth. Level off both ends of the beet so you have two flat ends. Place the beet on the vegetable lathe and feed into the fine ribbon blade attachment. Feed the spun beet ribbons into a mixing bowl with half the amount of the red wine vinegar ground cumin seed. Place red cabbage on the Japanese Mandolin , set the blade to the smallest setting , shred the cabbage with out any cutter attachment. Place all of the shredded cabbage into the remaining red wine vinegar, ground caraway seed. Allow the beets and red cabbage to marinate overnight along with the gazpacho.

Day of service, place the prepared beefsteak tomato in a shallow soup or pasta bowl. Fill tomato with the chilled tomato gazpacho soup; allow the excess soup to pool up around the tomato. At the top of the tomato opening criss cross the marinated cabbage with the leeks, dill, and finish with spun marinated beets on top.