Watermelon Gazpacho

• 2 cups fresh basil leaves, plus more, torn for garnish
• 4 whole cloves
• 2 whole star anise
• 1 bay leaf
• 1/3 cup sugar
• 1/2 tsp kosher salt
• 1 plum tomato
• 3 cups 1-inch pieces chilled seedless watermelon (1 lb)
• 1 cup 1-inch pieces chilled peeled cucumber
• 1/4 cup or more fresh lime juice
• 1/2 red thai chile, thinly sliced
• kosher salt
• extra-virgin olive oil
• ground black pepper1

1. Bring 2 cups basil leaves, next 5 ingredients and 1 1/2 cups of water to boil in small saucepan. Remove from heat, cover and steep for 10 minutes. Strain syrup through fine mesh sieve into medium bowl. Cool completely.
2. Bring small saucepan of water to a boil. Using tip of knife, make 2 shallow 1 inch cuts through skin at bottom of tomato, forming an X. Blanch in water until skin at X begins to lift, 30-40 seconds. Transfer to small bowl of ice water; let cool until cold, about 5 minutes. Peel and halve tomato, scoop out and discard seeds.
3. Puree basil syrup, tomato, melon, cucumber, 1/4 cup lime juice and chile in blender until very smooth. Season with salt and more lime juice if needed.
4. Divide soup among bowls, drizzle with olive oil, garnish with pepper and torn basil leaves

fresh basil, cloves, star anise, bay leaf, sugar, kosher salt, tomato, watermelon, cucumber, lime juice, red thai, kosher salt, extravirgin olive oil

Taken from www.epicurious.com/recipes/member/views/watermelon-gazpacho-51116371 (may not work)