For the gazpacho: In a broiler, or with a blowtorch, char 3 Roma tomatoes, 2 red bell peppers, 1/2 a red onion and 3 Fresno chilies. Once scorched, transfer to a bowl and cover for 15 minutes to steam. Carefully scrape off as much of the burnt parts as possible, then remove seeds and stems and allow to cool. In a blender, add the cooled, peeled roasted veggies, 2 tablespoons sherry vinegar, 1 tablespoon champagne vinegar, juice of one lime/lemon, 1/2 cup of Tomato Reishi Himalayan Salt Juice, 1/4 cup toasted almonds, 1/4 cup toasted breadcrumbs or stale bread, a metric tear of basil, a sprankle of smoked paprika, pepper, and salt. Blend on high, leaving it a little chunky for texture. Check for seasoning and reserve.
For the watermelon salad: Fine dice or brunoise 1 cup of watermelon, one cup of cucumber, and thinly slice (julienne) 1/2 of a shallot. Add to a mixing bowl. Stir in a glug of good olive oil, salt, and champagne vinegar and reserve.
To build: Place the gazpacho in any bowl-esque vessel. Garnish with some of the watermelon salad, and finish with more olive oil, fresh cilantro and basil, a little bit of salt, black pepper and smoked paprika.
