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Step 1: Cantaloupe gazpacho - Dice the whole shallot reserving half of it for the green melon gazpacho. Deseed, peel, and chop the cantaloupe into chunks. Core and chop the heirloom tomato into chunks. Chop half the peach into chunks. Add it all to a blender plus the salt, lime juice, zest, and vinegar. Blend on high speed until smooth and slowly drizzle in the olive oil to emulsify. Taste. Add salt, acid, or sugar as needed. Use this as a loose guide rather than a strict recipe. Every melon is different, every tomato is unique. Use your judgment here. Strain over a fine mesh sieve if desired, mainly if you want to remove the tomato skins. However, if you are doing the split-pour, leaving it thicker makes it a bit more forgiving.
Step 2: Green gazpacho - Deseed, peel, and chop the melon into chunks. Roughly chop the cucumber. Add the melon and cucumber to a blender with the rest of the diced shallot, herbs, salt, and vinegar. Blend on high speed until smooth and slowly drizzle in the olive oil to emulsify. Taste and adjust as needed. Strain over a fine mesh sieve if desired.
Step 3: Assemble - Pour simultaneously into a cold bowl with two vessels, preferably with a spout for more control. Garnish as desired. Enjoy!