Combine all ingredients in a blender, and process on high speed until emulsified.
Add more water as necessary if puree is too thick.
Reserve in a small bowl.
Combine all ingredients in a mixing bowl and mix thoroughly. Taste and adjust seasonings.
Puree all ingredients in a blender and strain through a large coffee filter.
Reserve liquid and chill in refrigerator.
Serve well chilled in shot glasses.
Slice heirloom tomato and season with salt and pepper.
Dress tomatoes with olive oil, balsamic, and lemon juice.
Heat frying oil to 350F. Only fill oil half way up the sides of the pot.
Stuff the squash flower with the cheese filling.
Dip the flower in the tempura to lightly coat.
Gently lower flower into the hot oil and fry until crispy. About 90 seconds.
Remove flower and place on paper towels to drain excess oil and season with salt while hot.
Pour consommé in chilled shot glass.
Sprinkle tomato slices with parmesan and arugula.
Arrange black garlic puree and tomato vinaigrette on the serving plate to your liking.
Stack tomato slices on the plate.
Top with crispy cheese stuffed squash flower.
Serve chilled shot of gazpacho consommé on the plate.
Place flour and salt in a mixing bowl.
Whisk in 1 cup of cold sparkling water into dry ingredients.
Keep under refrigeration until needed.
When ready to batter ingredients, remove from refrigerator, and stir vigorously to recombine ingredients.