Watermelon Gazpacho

By ROBandSEAN

Is this gazpacho authentic? Probably not, but watermelon, basil oil, and cayenne salt add a summery twist to the classic cold soup.

What to buy: Be sure not to use under ripe tomatoes, as they will cause the soup to have a mealy consistency.

Ingredients

• For the basil oil:
• 1/2 cup packed fresh basil leaves
• 1/2 cup extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• For the 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
• 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 the garnish:
• 1/2 cup small-dice Kirby cucumber (about 1 medium)
• 1/2 cup small-dice seedless watermelon

Preparation

Step 1

For the basil oil:
Process the basil and olive oil in a blender until smooth. Season with salt and pepper; set aside.
For the gazpacho:
Place 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.
For the garnish:
Combine the cucumber and watermelon in a small bowl.
To serve, ladle the soup into bowls, top with the cucumber and watermelon mixture, and drizzle with the basil oil.