Coconut Water Gazpacho with Scallop & Tuna Crudo & Caribbean Fruit Salad

For the gazpacho:

2 (16 oz.) bottles coconut water
6 Tbs. fresh lime juice
2 Tbs. roughly chopped ginger
1 clove garlic
1 Tbs. white soy sauce
1 Thai chili or jalapeño, cut in half and seeded
4 green onions, white and green parts, roughly chopped

For the scallop and tuna crudo and Caribbean fruit salad:

2 large scallops (about 2 oz. each), sliced into thin rounds
4 oz. sushi-grade yellowfin tuna, sliced thin
2 Tbs. small dice mango
4 thin slices peeled kiwi, halved
8 thin slices kumquat
2 Tbs. small dice pineapple
12 tiny honeydew melon balls scooped with the small end of a melon baller or Parisienne scoop
Seeds from 1 horned melon (available at a Harris Teeter)
Edible flowers for garnish
Fennel fronds for garnish