Ingredients
- For the basil oil:
- 1 1/2 cups extra-virgin olive oil
- 1 1/2 cups packed basil leaves
- For the gazpacho:
- 3 cups cubed day-old country bread, crust removed
- 3 medium garlic cloves, coarsely chopped
- 1/4 cup coarsely chopped basil leaves
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon kosher salt
- 3 1/2 cups coarsely chopped tomatoes (about 1 1/2 pounds)
- 4 1/2 cups coarsely chopped watermelon (about 1 1/2 pounds)
- 2 small Kirby cucumbers, peeled and coarsely chopped (about 2 2/3 cups)
- 1/4 cup coarsely chopped red onion
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- For the garnish:
- 1/4 teaspoon cayenne pepper
- 1 tablespoon kosher salt
- 1/2 cup minced watermelon
- 1/2 cup minced Kirby cucumber
Preparation
Step 1
Place bread in a bowl, add water to cover (about 1/2 cup), and let soak for 5 to 10 minutes. Drain bread and squeeze out excess liquid.
Finely mince garlic, basil, cayenne, cumin, and salt to form a rough, sandy paste.
Place tomatoes, watermelon, cucumber, onion, soaked bread, and garlic paste in a large bowl and toss to mix. Let stand for about 15 minutes.
Working in 4 batches, place 1/4 of the vegetable mixture in a blender (or use a hand blender) and process until smooth, adding 1 tablespoon of the olive oil and 2 tablespoons water to each batch. Transfer puréed soup to a large nonreactive bowl and repeat the blending process with remaining vegetable mixture. Whisk in vinegar and adjust seasoning to taste.
For the garnish:
In a small bowl, mix cayenne pepper and salt until well combined. In a separate bowl, toss together watermelon and cucumber. To serve, top each bowl of gazpacho with 2 tablespoons of the watermelon and cucumber, sprinkle with cayenne salt, and drizzle with basil oil.
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