Executive Chef Clay Conley, Azul, Mandarin Oriental, Miami. Yield: 4 servings.

Tomato Water:

7 large heirloom tomatoes

1 cucumber

1 Tbsp. fine diced cucumber

4 micro heirloom tomatoes, quartered

¼ cup onion

¼ cup fennel

1 tsp. garlic

4 basil leaves

½ cup sherry vinegar

to taste, salt

Tomato Stack:

2 medium heirloom tomatoes

2 cups baby arugula

¼ cup julienne red onion

6 leaves basil, chiffonade

3 oz. fresh lemon juice

3 oz. extra virgin olive oil

2 oz. balsamic vinegar

Stuffed Squash Blossom:

4 squash blossoms

½ cup ricotta impastata

2 Tbsp. Parmesan, grated

1 oz. fresh mozzarella

1 Tbsp. shallots, chopped

4 basil leaves, chiffonade

1 cup tempura batter

as needed, vegetable oil

Basil Aioli (garnish):

1 lb. basil

2 cups blended oil

1 egg yolk

1 Tbsp. Dijon mustard

2 Tbsp. sherry vinegar

Yellow Tomato Sorbet (garnish):

8 oz. water

2 ½ oz. sugar

2 ½ oz. powdered glucose

18 oz. concasse yellow tomato

pinch of salt

½ tsp. Tabasco® brand pepper sauce

1 oz. fresh basil

1 tsp. aged sherry vinegar

For tomato water: Chop ingredients into medium dice. In blender, combine sherry vinegar and all other ingredients and puree. Place 2 large coffee filters inside china cap, then place cap over container to collect liquid. Pour puree from blender into coffee filters. Clear liquid (tomato water) will drip from china cap. If liquid is not clear, pass through filters again until clear. Fill 4 shot glasses halfway with tomato water, then add diced cucumber and quartered tomatoes.

For tomato stack: Slice tomatoes into 12 slices. Spread out on plate and season with balsamic vinegar, salt and pepper. Mix arugula, onions, basil, olive oil, lemon juice and salt and pepper to taste. Place even amounts of arugula mix on all tomatoes, and stack 3 layers to make 4 complete stacks.

For stuffed squash blossom: In bowl, mix all ingredients except blossoms and tempura batter. Salt and pepper to taste. Fill each blossom with cheese mix halfway, so petals will get crispy. Lightly tempura the stuffed blossoms and deep-fry at 375°F until crispy.

For basil aioli: Pick basil leaves from stems and set aside. Heat oil to 200°F on stove top. Fill blender with ¾ of basil leaves and puree with hot oil. Slowly add rest of basil to blender to cool down the oil. Place 1 large coffee filter in china cap over container to collect oil; let oil cool. In medium mixing bowl, add egg yolk, Dijon mustard and slowly whisk in cooled oil until completely emulsified. Whisk in sherry vinegar and salt and pepper to taste.

For yellow tomato sorbet: Place water, sugar and glucose over heat and dissolve. Add remaining ingredients; puree. Churn in ice cream machine. Freeze.

To plate: In corner of plate, place small shot glass with brunoise cucumber, basil chiffonade and quartered tomatoes. Top with tomato water. In center of plate, place tomato stack. Top with crispy squash flower. In other corner, place a small pool of basil aioli. Top with small hollowed-out cherry tomato. Place small scoop of yellow tomato sorbet in hollowed-out tomato and drizzle with extra virgin olive oil.