WATERMELON GAZPACHO WITH BASIL HERB OIL

July 24, 2017 by Renee Tavoularis

Ingredients

For the GAZPACHO:

1 medium shallot, sliced
1 medium English cucumber, chopped
1 medium tomato, chopped
1 red bell pepper, chopped
4 cups watermelon, chopped
1 tablespoon lemon juice
1 teaspoon black pepper, ground
½ teaspoon sea salt
1 teaspoon red chili flakes (optional)
2-3 basil leaves, chiffonade

For the HERB OIL:

2 cups basil, loosely packed
1 cup light oil such as avocado oil or light olive oil 

Instructions

• Place the shallot, tomato, cucumber, pepper and watermelon in a high-speed blender or food processor. Process until smooth but still retaining some texture.
• Add lemon juice, sea salt, pepper and red chili flakes (if using). Pulse a few times to combine. Transfer to bowl with a lid and refrigerate for at least two hours.
• To make the herb oil, place the 2 cups of basil leaves in a food processor or high-speed blender and pulse a few times until roughly chopped. Then, with the food processor or blender on, slowly pour in the oil.
• Continue blending until mostly smooth, about 5 minutes. Place oil in a small saucepan and bring to a simmer over medium-low heat. Let simmer for 45 seconds and then remove from the heat.
• Pour oil through a fine mesh sieve placed over a bowl. Set oil aside.

When ready to serve, garnish soup with a drizzle of oil and a few pieces of basil. The recipe for the Basil Herb Oil will make more than what is needed for this recipe but it can also be enjoyed over summer salads!
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