
Watermelon Gazpacho
Ingredients
- For basil oil:
- 1/2 cup packed fresh basil leaves
- 1/2 cup evoo
- Kosher salt
- Freshly ground black pepper
- For gazpacho:
- 1 1/2 pounds coarsely chopped cored tomatoes
- 1 1/2 pounds coarsely chopped seedless watermelon
- 3 cups large-dice crustless day-old country bread, such as pain au levain
- 2 medium Kirby cucumbers, peeled and coarsely chopped (we used Persian cucumbers)
- 1/2 cup water
- 1/4 cup coarsely chopped fresh basil leaves
- 1/4 cup extra-virgin olive oil
- 1/4 medium red onion, coarsely chopped
- 3 medium garlic cloves, coarsely chopped
- 2 tablespoons sherry vinegar
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon whole cumin seeds
- 1/8 teaspoon cayenne pepper
- For garnish:
- 1/2 cup diced cucumber
- 1/2 cup diced seedless watermelon
Directions
Process the basil and olive oil in a blender until smooth. Season with salt and pepper; set asidePlace all of the ingredients in a large bowl and toss to combine. Let stand for 15 minutes.
Working in batches, process the mixture in a clean blender until smooth. Transfer the puréed soup to a large, nonreactive bowl. Taste and season with salt as needed.
To serve, ladle the soup into bowls, top with the cucumber and watermelon mixture, and drizzle with the basil oil.