"Here's a recipe I used to make on Garde Manger at the now shuttered West Restaurant in Vancouver, some 15 years ago. Its secret lies in the red wine gastrique that spikes the velvety, fresh soup with another dimension of acidity, simultaneously balanced with sweetness. Also, the melding of flavours from the 24 hour marinade allows the depth of the fruits and vegetables to lengthen on the palate and add complexity to each other's hues. Sometimes, you can't fuck with the classics."