Name: Chilled melon gazpacho with young basil leaves, speck and croûtons
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Ingredients: 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 extra-virgin olive oil, plus extra to serve (1/3 cup); 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

Chilled melon gazpacho with young basil leaves, speck and croûtons

Australian Gourmet Traveller recipe for chilled melon gazpacho with young basil leaves, speck and croûtons.

Serves 6

Prep

30M

Cook

10M

Total

40M

Skip to Recipe

You can make this soup two days ahead to have on hand as a light mid-week supper, or for last-minute entertaining. You’ll need to begin it a day ahead.

Ingredients

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 extra-virgin olive oil, plus extra to serve (1/3 cup)

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

Main

1.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).

2.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.

3.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.

4.Divide chilled soup among chilled serving bowls, scatter with croûtons, speck and basil leaves, add a few drops of extra oil and serve.