Watermelon Gazpacho Recipe

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

1. Process the basil and olive oil in a blender until smooth.
2. Season with salt and pepper; set aside.
3. Place all of the ingredients in a large bowl and toss to combine.
4. Let stand for 15 minutes.
5. Working in batches, process the mixture in a clean blender until smooth.
6. Transfer the pureed soup to a large, nonreactive bowl.
7. Taste and season with salt as needed.
8. Combine the cucumber and watermelon in a small bowl.
9. To serve, ladle the soup into bowls, top with the cucumber and watermelon mixture, and drizzle with the basil oil.

basil, extravirgin olive oil, kosher salt, freshly ground black pepper, tomatoes, seedless watermelon, country bread, cucumbers, water, fresh basil, extravirgin olive oil, red onion, garlic, sherry vinegar, kosher salt, cumin seeds, cayenne pepper, cucumber, watermelon

Taken from www.chowhound.com/recipes/watermelon-gazpacho-10636 (may not work)