Time/Servings
Total Time: 45 mins
Active Time: 25 mins
Makes: 8 servings (about 12 cups)
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 (from a piece 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
Instructions
For the basil oil:
1. Blend olive oil and basil leaves together until smooth. Season with salt and freshly ground black pepper. Let mixture steep for about 15 minutes before using.
For the gazpacho:
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.
2. Finely mince garlic, basil, cayenne, cumin, and salt to form a rough, sandy paste.
3. Place tomatoes, watermelon, cucumber, onion, soaked bread, and garlic paste in a large bowl, and toss to mix. Let stand for about 15 minutes.
4. Working in four 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:
1. 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.
Note: Be sure not to use underripe tomatoes, as they will cause the soup to have a mealy consistency.
Beverage pairing: This dish pairs well with a crisp white wine such as a Sauvignon Blanc or a Spanish Albariño.
