Cook over medium-high, undisturbed, and when syrup registers 220°F on a candy thermometer, begin whipping egg whites with stand mixer on high speed.

(1/2-inch thick), crusts discarded, cut into 1/2-inch cubes., stemmed and cut into 1-inch pieces.

Parmesan cheese rind., drained and rinsed, divided.Stir in onion, carrot, celery, and 1 teaspoon salt.

Cook, stirring often and scraping bottom of pot, until vegetables are softened, about 10 minutes.Increase heat to medium-high; cook, stirring often, until vegetables start to caramelize, about 5 minutes.. Stir in garlic and crushed red pepper (if using); cook, stirring constantly, until fragrant, about 1 minute.

Add crushed tomatoes and wine; cook, stirring occasionally to scrape up any browned bits from bottom of pot, until mixture is reduced to a jam-like consistency, about 10 minutes.. Stir in 8 cups chicken stock, bread, kale, and Parmesan rind (if using) until well combined.

Gently boil over medium-high until kale is tender and bread is almost dissolved, about 10 minutes..8 plum tomatoes, with the seeds, prepared as "fillets".

1/4 cup Spanish extra-virgin olive oil.Fresh herbs or herb flowers (such as lavender or borage), for garnish.

On bamboo skewers, alternate the watermelon cubes and tomato-seed fillets.In a small bowl, mix the lemon juice with the oil, vinegar and half of the lemon zest to make the dressing.