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.
- 1Process the basil and olive oil in a blender until smooth. Season with salt and pepper; set aside.
For the gazpacho:
- 1Place all of the ingredients in a large bowl and toss to combine. Let stand for 15 minutes.
- 2Working in batches, process the mixture in a clean blender until smooth. Transfer the puréed soup to a large, nonreactive bowl. Taste and season with salt as needed.
For the garnish:
- 1Combine the cucumber and watermelon in a small bowl.
- 2To serve, ladle the soup into bowls, top with the cucumber and watermelon mixture, and drizzle with the basil oil.
Beverage pairing: This dish pairs well with a crisp white wine such as a Sauvignon Blanc or a Spanish Albariño.