Make the soup: Puree all the ingredients in a food processor or blender, taste for seasonings, and refrigerate the gazpacho for at least 1 hour before serving.
Shuck the oysters. With a folded towel, hold an oyster firmly in your hand, with the flat side of the shell facing up. Stick an oyster shucking knife, or a firm, short, and sharp knife, into the hinge, where the two shells come together. You may sometimes have to look for it. Pry between the two halves and carefully stick your knife inside. Slide along the edge of the shell. Twist your knife, so that the shell opens up. Hold the oyster level, to make sure the juices don’t run out.
You can throw out the flat shell. Cut the oyster loose from the concave shell. Check for grit and remove it, as it’s vile. Pour some liquid out of the shell, and place the open oysters on small plates, or on a big one that’s lined with seaweed.
Before serving, pour the soup into glasses. Garnish with some tarragon leaves, sprinkle with salt and pepper, and serve with the oysters on a side plate.
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