Melon Gazpacho with Honeydew Tomato Cucumber Jalapeño Red Onion Chive Blossom Verbena and Olive Oil

Ingredients

• 1 honeydew melon (seeds and rind removed, 1/4 of the melon reserved)
• 2 large heirloom tomatoes
• 1 English cucumber (halved (leave the peel on as it will add to the green hue of the soup))
• 1 jalapeño pepper (stem and seeds removed, halved)
• 1/8-1/4 red onion (or shallot, with half reserved for garnish)
• 1 small garlic clove
• salt (to taste)
• dash of fish sauce (optional, adds umami and you won’t taste it, omit for vegetarian)
• 1 tablespoon 1 lime (1 lime, or vinegar of choice to taste)
• 3 tablespoons avocado oil
• pinch xanthan gum (optional, improves texture by increasing viscosity and helps keep the soup from separating)
• 1 pint cherry tomatoes (optional, for garnish)
• chive blossoms (optional, for garnish)
• lemon verbena leaves (optional, for garnish)
• 4 tablespoons olive oil (optional for garnish (best quality you have available))

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