Prepare Gazpacho -- Add cucumber, vinegar, jalepeno, green pepper, parsley, chili flake, water and salt to a blender and puree well but not completely to leave just a little texture. Chill over night, adjust consistency and taste before serving as soup will thicken in the fridge. -- Prepare Sea Bass -- Season the sea bass filet with salt & pepper, sauté in olive oil, first flesh side down then finish skin side down making a crisp and edible skin. When fish is cooked arrange plate by putting gazpacho first, then fish on top, and garnish with tomatoes and cucumber dice, drizzle with extra virgin olive oil and maldon sea salt and serve. Note: you can use shredded daikon as a base for the fish if you like to have it sit up high on the plate