Tomato-Berry Gazpacho - The Local Palate

Ingredients

• 5 small cans (4000g) San Marzano Tomatoes
• 4½ pints (735 grams) raspberries, washed
• 1½ pints (1070 grams) strawberries, hulled and washed
• 2 (610 grams) English cucumbers, peeled and chopped
• 1-12ounce can (300grams) Piquillo Peppers (seeded)*
• ¼ cup (60 grams) mayonnaise (preferably Kewpie Japanese)
• ¼ cup (30 grams) red onion, minced
• 1 small piece (10 grams) Kombu, chopped (available at Asian Markets)
• 3 tablespoons (45 grams) extra virgin olive oil
• Kombu water (recipe follows) or cold water as needed
• Kosher salt,Banyuls vinegar
• Agave syrup
• Ground coriander
• 16 ounces (500 grams) water (preferably low calcium mineral water)
• ¼ ounces (8.5g)
• kombu (1.7%)