Chilled melon gazpacho with young basil leaves speck and croûtons
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
Instructions
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