800 gmripe vine-ripened tomatoes (about 7), coarsely chopped650 gmwatermelon, coarsely chopped1telegraph cucumber, peeled, halved lengthways, seeds removed, coarsely chopped1small Spanish onion, coarsely chopped80 ml (1/3 cup)extra-virgin olive oil, plus extra to serve1½ tbspSherry vinegar½ garlic clove, finely chopped350 gmcrustless sourdough bread, cut into croûton-sized pieces100 mlclarified butter170 gmpiece of speck, dicedTo serve:small basil leaves
Combine tomato, watermelon, cucumber, onion, extra-virgin olive oil, vinegar, garlic and 100gm sourdough in a bowl and refrigerate until bread is soft (1 hour). Transfer, in batches, to a blender and blend until very smooth. Strain through a coarse sieve into a plastic container, season to taste and refrigerate for flavours to develop (overnight).
Heat clarified butter in a frying pan over medium heat, add remaining sourdough and stir occasionally until golden and crisp (3-5 minutes). Remove with a slotted spoon and set aside on absorbent paper to drain.
Add speck to pan and stir occasionally until crisp and golden (3-5 minutes). Remove with a slotted spoon and set aside on absorbent paper to drain.
Divide chilled soup among chilled serving bowls, scatter with croûtons, speck and basil leaves, add a few drops of extra oil and serve.
This recipe is from the February 2013 issue of Australian Gourmet Traveller.