Ingredients:

3	lbs.	Heirloom Tomatoes - washed and stemmed
1	stalk	Lemongrass
2		European Cucumbers
2		Anaheim chilies - seeded, cored and diced
6		Tomatillos - cored, peeled and diced
1/2	oz.	dried smoked tomatoes
2	Tbs.	Champagne vinegar
1	Tbs.	Sherry wine vinegar
1	Tbs.	Lime juice
1	Tbs.	Sugar
1		Avocado
1/4	cup	chives - diced
1/4	cup	cilantro - chopped
1/4	cup	flatleaf parsley - chopped
1	bunch	scallions
Smoked salt, cracked black pepper - to taste

Procedure:
24 hours in advance - combine tomatoes and lemongrass in a blender and puree. Strain through a chinois overnight and reserve the liquid. Combine cucumbers, shiles, tomatillos, dried smoked tomatoes, vinegar, lime juice, sugar, salt and pepper and marinate overnight.

On the day of service, combine the marinated vegetables, avocado, herbs, scallions and tomato water in a blender and puree, Season and garnish with a slice of avocado.