Watermelon Gazpacho Recipe

1/2 cup packed fresh basil leaves

1/2 cup extra-virgin olive oil

Kosher salt

Freshly ground black pepper

For the gazpacho:

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

For the garnish:

1/2 cup small-dice Kirby cucumber (about 1 medium)

1/2 cup small-dice seedless watermelon