Gazpacho Relish for Fluke Sashimi: 07.23.2010

2 ea red peppers, torched, peeled and diced
2 ea yellow peppers, torched, peeled and diced
2 lbs tomatoes, torched, peeled, seeded and diced
2 ea english cucumbers, peeled, seeded and diced
1 ea red onion, small dice
1 ea chile serrano, microplaned from outside inward - avoid the membrane
1 clove garlic, microplaned
zest from one lime, microplaned
3 Tbsp sliced chives
2 Tbsp minced chervil
1 Tbsp minced tarragon
4 Tbsp olive oil
2 tsp sherry vinegar
salt, sugar and white pepper as needed

- combine first 8 ingredients and season liberally with salt and sugar. Set aside for 2 hours
- strain off liquid and reserve. Gather vegetable mix in cheesecloth and squeeze off as much liquid as possible. Add this liquid to previously reserved liquid.
- process remaining vegetable mix in robot coupe, scraping down the sides as necessary until evenly minced.
- remove from robot coupe and squeeze in cheesecloth again, saving the liquid.
- add remaining ingredients to squeezed vegetable mixture; taste and adjust seasoning.
- strain remaining liquid through cone filter and add to tomato water.