Peel and seed tomatoes and cucumber. Set 1 tomato aside. Roughly chop 4 of the tomatoes, cucumber, red onion, garlic and parsley. Purée all ingredients in a food processor. Drizzle in the olive oil and sherry vinegar as the processor is running. Season with salt.

Dice the remaining tomato, and add the chopped salad burnet leaves or basil. Dress the tomatoes with a little of the olive oil and sherry vinegar. Season with salt and crushed red pepper.

To serve, ladle gazpacho into bowl and top with the tomato and salad burnet. You can also drizzle a little more olive oil on top of the soup.

Makes 4 servings.

PER SERVING: Calories 212 (72% fat) Fat 18 g (3 g sat) No cholesterol Sodium 321 mg Fiber 3 g Carbohydrates 13 g Protein 3 g

SOURCE: Nathan Tate, Restaurant Ava

Preheat oven to 350 F. Bake the crust for 10 to 12 minutes. Remove crust and increase oven to 400 F.

In the partially baked crust, layer 1/2 of the spinach, 1/2 of the tomatoes, 1/2 of the onions and 1/2 of the crumbled bacon. Repeat with a second layer.

In a small bowl, thoroughly blend mayonnaise and mozzarella. Spread on top of the pie. Bake 45 minutes. Let rest for 10 minutes before serving.

Makes 6 servings.

PER SERVING: Calories 541 (65% fat) Fat 40 g (11 g sat) Cholesterol 45 mg Sodium 929 mg Fiber 3 g Carbohydrates 28 g Protein 20 g

SOURCE: Jacksonville tomato grower Kennith Ross (who got it from his friend, Joe Angle)

Wash 6 ripe, medium tomatoes; cut into ½ -inch pieces and place in a saucepan over medium heat. Cover and cook for 10 minutes. Remove cover and continue cooking until liquid has almost evaporated and the tomatoes are soft and disintegrated, about 15 minutes. Remove from heat. While the tomatoes are cooking, crush 12 soda crackers by hand into small pieces. Add the crackers, 1/2 cup butter (cut in small pieces), 1 teaspoon salt and 1/4 teaspoon pepper to the saucepan. Stir until well blended. Makes 4 servings

SOURCE: Ida Papert

Start with 1 ball fresh mozzarella cheese to each tomato. Cut both into thin, horizontal slices. Arrange the slices on a plate (or stack, as pictured), alternating cheese and tomato. Tuck in some fresh basil leaves. Drizzle with extra-virgin olive oil to taste (start with 2 tablespoons) and good quality red-wine or balsamic vinegar to taste (start with 1 tablespoon). Season with salt and cracked pepper.

SOURCE: Kim Pierce