Watermelon gazpacho with crab salad and avocado mousse.

Gazpacho:

• 5 large ripe tomatoes, quartered
• ½ cucumber, peeled, seeded, chopped
• ½ red bell pepper, chopped
• 3 cups cubed watermelon
• 2 cloves garlic
• 2 tbsp coarse or kosher salt
• 2 tsp freshly ground pepper
• 1 tsp cayenne pepper
• ½ cup olive oil
• ¼ cup sherry vinegar
• 2 tbsp mayo
• 1 tsp ground cumin
• 1 tbsp smoked paprika

Avocado Mousse:

• 2 ripe avocados
• ¼ cup crème fraiche
• 2 tbsp cilantro leaves
• Juice of one lime 

Crab Salad:

• 10 ounces jumbo lump crab meat
• 1 red bell pepper
• 1 yellow bell pepper
• 1 tbsp crème Fraiche
• 1 tbsp mayonnaise
• 1 tsp old bay
• ½ tsp salt
• Juice of 1 lime
• 2 tsp chopped chives