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 Hawaiin 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.