Green Gazpacho

This idea takes elements from the two classic versions of gazpacho, red and white, and ends up green. Instead of red tomatoes we used green. Instead of almonds and garlic, we used pistachios and garlic chives. Other seasonings included tomato leaves, mitsuba, and jalapeno. For the vegetable garnish, we used finely diced honeydew melon, cucumber, poblano pepper, and green tomatoes. And for the final touch, we added fresh chervil, purslane, mitsuba blossoms, and leaves. A drizzle of extra virgin olive oil completed the dish. Oh, and instead of serving the soup in liquid form, we froze the base and shaved it on a mandoline to replicate Hawaiian shave ice, a texture I really enjoy for many preparations from soup to ice cream. Then we garnished it with the vegetable relish, fresh herbs, and the oil. It was fun to eat, changing as it melted, with delicate crunch from the ice crystals and the vegetables, and a very green, refreshing flavor. Some things are just better as ice.