And for dessert...

Super light...super refreshing...super healthy...super easy!!!

Fruit Gazpacho

With Lavender-Champagne Granita and Coconut Tuile

Serves 6

GAZPACHO:

1          Cup                 Peeled, Seeded, and Diced Ripe Pineapple

1          Cup                 Peeled, Seeded, and Diced Ripe Canteloupe

1          Cup                 Peeled, Seeded, and Diced Ripe Honeydew Melon

1          Cup                 Seedless Grapes

½         Ea                    Peeled, Seeded, and Diced Cucumber

¼         Cup                 Freshly Squeezed Lime Juice

¼         Cup                 Sliced, Blanched, Raw Almonds (Optional)

to taste                        Honey

Working in batches, puree all ingredients until smooth in a blender; adjust seasoning with lime juice and honey and strain into a non-reactive container.  Can be made 3-5 days ahead; chill until ready to serve.

GRANITA:

¾         Cup                 Sparkling Wine/Champagne

1 ¼      Cup                 Water

1          Cup                 Sugar

¼         Cup                 Dried Lavender Flowers, (Food Safe)

Combine all ingredients in a 4-quart stockpot; bring to a simmer and cook until an egg (in the shell...a fancy pastry chef trick) floated in the syrup shows the size of a quarter.  Remove from the heat, strain and chill.  When fully chilled transfer to a metal pan and place in the freezer as level as possible.  Stir occasionally with a fork to create ice crystals; repeat until crystals resemble those of Italian ice.  Keep frozen until ready to serve.

TUILE:

¼         Cup                 Melted Butter

¼         Cup                 All Purpose Flour

¼         Cup                 Confectioner’s Sugar

¼         Cup                 Beaten Whole Eggs (approximately 3 ea. Large eggs)

¼         Cup                 Flaked Coconut

Combine first four ingredients in a mixing bowl and stir until smooth; add coconut and allow to rest at room temperature for 1 hour. 

Heat oven to 350°F.  Line a baking sheet with a silicone baking mat, parchment paper, or cooking spray; spread batter as thin as possible in cohesive or free form shapes.  Bake in pre-heated oven until golden brown and browned along the edges.  Allow to cool on baking tray for three to five minutes and transfer to a cooling rack.  Store cooled tuiles in an airtight container at room temperature for up to three days.  (Extra batter can be frozen for up to three months.)

TO ASSEMBLE: Ladle chilled gazpacho into chilled soup bowls; place a scoop of granita in the center of each bowl and top with a coconut cookie.  Garnish with fresh mint and fresh berries if desired.