Summary
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 underripe tomatoes, as they will cause the soup to have a mealy consistency.
Special equipment: Use a blender or an immersion blender in this recipe for a good consistency.
This recipe was featured as part of our Cooling Off story.
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