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Coconut Water Gazpacho with Scallop & Tuna Crudo & Caribbean Fruit Salad

August 2018
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For the gazpacho:

2 (16 oz.) bottles coconut water
6 Tbs. fresh lime juice
2 Tbs. roughly chopped ginger
1 clove garlic
1 Tbs. white soy sauce
1 Thai chili or jalapeño, cut in half and seeded
4 green onions, white and green parts, roughly chopped

For the scallop and tuna crudo and Caribbean fruit salad:

2 large scallops (about 2 oz. each), sliced into thin rounds
4 oz. sushi-grade yellowfin tuna, sliced thin
2 Tbs. small dice mango
4 thin slices peeled kiwi, halved
8 thin slices kumquat
2 Tbs. small dice pineapple
12 tiny honeydew melon balls scooped with the small end of a melon baller or Parisienne scoop
Seeds from 1 horned melon (available at a Harris Teeter)
Edible flowers for garnish
Fennel fronds for garnish


Combine all ingredients, cover, and refrigerate for 24 hours.

To plate:

Divide the scallops, tuna, fruit, and seeds evenly among four chilled bowls. Strain the gazpacho and gently pour it into the bowls. Garnish each with edible flowers and fennel fronds and serve immediately.