Chipotle-Scented Gazpacho

Ingredients Weight Measure
Watermelon, seedless 3 cups
Honeydew melon, medium diced 1/2 cup
Cantaloupe, medium diced 1/2 cup
Mango, medium diced 1/2 cup
Peaches, medium diced 1/2 cup
Red bananas 1/2 cup
Basil, fresh, finely chopped 1 tsp.
Lemon verbena, fresh, finely chopped 1 tsp.
Thai basil, finely chopped 1 tsp.
TABASCO® brand Chipotle Pepper Sauce 4 oz.

Citrus-Habanero–Cured Scallops

Ingredients Weight Measure
Fresh Bay scallops, small dice 3 cups
Lime juice, fresh 1/2 cup
TABASCO® brand Habanero Sauce 1/4 cup
Salt, iodized 2 Tbsp.

Meyer Lemon and Herb Salad

Ingredients Weight Measure
Meyer lemon zest 6 Tbsp.
Dill, fresh, finely chopped 3 Tbsp.
Cilantro, fresh, finely chopped 3 Tbsp.

Salted Tortilla Crisp

Ingredients Weight Measure
Flour tortilla, 10" 3 ea.
Butter, clarified as needed
Kosher salt as needed


Ingredients Weight Measure
Orange slices, seedless, thin, rind removed 12 ea.


  1. For the Chipotle-Scented Gazpacho, using a food blender, puree the watermelon. Combine with the remaining fruit, fresh herbs and TABASCO® Chipotle Pepper Sauce. Refrigerate for at least 3 hours or until ready to use.
  2. For the Citrus-Habanero–Cured Scallops, marinate scallops in the lime juice, TABASCO® Habanero Sauce and salt for at least 3 hours in refrigerator.
  3. For the Meyer Lemon and Herb Salad, combine all ingredients until mixed.
  4. For the Salted Tortilla Crisp, slice tortillas into 1/2"x3-1/2" strips. Brush each strip with clarified butter, sprinkle with salt and bend into twist shapes. Bake at 350°F until done, approximately 4 minutes.
  5. To serve, place 2 oz. gazpacho in each of 12 chilled martini glasses, followed by a thin slice of seedless orange. On top of orange slice, place 3 Tbsp. cured habanero scallops followed by 1 Tbsp. lemon-herb salad. Decorate each martini glass with a flour tortilla garnish.

Yield: 12 servings