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