One late summer night a few years ago my friend Athen and I set out to what might have been a bold take on salsa. We started out with some amazingly aromatic mangos, cilantro, a few different pieces of stone fruit, various particularly great specimens of melon, and of course we had to get cucumbers for their cooling qualities, and spicy peppers for a hot kick.
What we ended up producing came to be known as Melon Gazpacho and I used it as a dessert at Citizen Cake as well as Aziza. Topped with seasonal sorbet, either a rare or delicate stone fruit or an heirloom tomato, the concept made an extremely refreshing, low sugar option for the sweet disinclined or the savoury experimentalist.
This recipe is as exact as the rules for 52 Pick-Up. Whether you use it as a salsa or a soup, I guarantee it's the best way to eat all these fruits together without cooking them.