Watermelon Gazpacho

Hi Everybody I saw this recipe and the first person I thought of was "The Hammer" Haha

Hope you like it

David

Watermelon Gazpacho

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.

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 (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 a quarter of the vegetable mixture in a blender (or use a hand blender), add 1 tablespoon of the olive oil and 2 tablespoons water, and process until smooth. Transfer the puréed soup to a large, nonreactive bowl and repeat the blending process with the remaining vegetable mixture. Whisk in vinegar and adjust seasoning to taste.

For the garnish:

1. 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.

Beverage pairing: This dish pairs well with a crisp white wine such as a Sauvignon Blanc or a Spanish Albariño.

By Aida Mollenkamp