Preparation time: 20 minutes
Freezing time: 4 hours

1. Blanch the tomatoes, peel and chop them, and purée in a blender. Pass through a sieve and reserve 250 ml (1 c.) of the fresh juice. Combine it with the other ingredients from the tomato granité section, pour into a shallow pan and place in the freezer for at least 4 hours.
2. Return the remaining fresh tomato juice to the blender, add all the other ingredients from the gazpacho section, except for the finely diced red pepper and cilantro, blend well, correct the seasoning if necessary, and refrigerate.
3. Prepare the sea scallops no more than one hour in advance: Cut into small dice, add all the ingredients from the tartar section, and refrigerate.
4. In attractive chilled soup bowls, pour the gazpacho into the centre, add 2 teaspoonfuls of the sea scallop tartar, garnish with some of the reserved finely-diced red pepper and cilantro, and spoon the tomato granité on top of the scallops.

Delicious!