I made a birthday dinner for my shellfish-centric pescatarian friend. I absolutely love vegetables and shellfish so this would be no glitch at all. The first course was a refreshing heirloom tomato gazpacho made with a mixture of heirloom tomatoes blended up with Perisan cucumbers, red peppers, garic, sherry vinegar and unfiltered extra virgin olive oil. Before serving I garnished the soup with diced tomatoes, red and green peppers, cucumber, chives and a final drizzle of meyer lemon olive oil and sherry vinegar. I loved the sweetness of the tomatoes and the tang of the vinegar in the chilled soup.