Strawberry gazpacho with crab salad, basil ice, and tomato water jelly. Gazpacho (strawberries, red onion, bell pepper, cucumber, garlic, tarragon, olive oil) seasoned with raspberry vinegar. Dungeness crab meat mixed with olive oil, lime juice, and cayenne. Almost-falling-apart-ripe heirloom tomatoes blended with salt and gelatin, frozen into ice cubes, melted and strained through cheesecloth for a day so that a clean-tasting, transparent tomato water drips through, then mixed with more gelatin to form a jelly. Basil leaves blanched, blended with salt and agave nectar, frozen, then “raked” with a knife (similar to a granita). Garnished with fennel fronds, “edible flowers” (that’s as specific as Whole Foods is willing to get), tarragon, and opal basil. Beautiful, tasty, fun-to-make summer dish.