Chilled melon gazpacho with young basil leaves, speck and croûtons


You'll need

800 gm ripe vine-ripened tomatoes (about 7), coarsely chopped 650 gm watermelon, coarsely chopped 1 telegraph cucumber, peeled, halved lengthways, seeds removed, coarsely chopped 1 small Spanish onion, coarsely chopped 80 ml (1/3 cup) extra-virgin olive oil, plus extra to serve 1½ tbsp Sherry vinegar ½ garlic clove, finely chopped 350 gm crustless sourdough bread, cut into croûton-sized pieces 100 ml clarified butter 170 gm piece of speck, diced To serve: small basil leaves

Method

  • 01
  • 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).
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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