Watermelon and basil gazpacho
2 medium, (see note)
1500 g, chilled, seedless (see note)
¼ medium, chopped
½ tsp, plue extra zest to serve
2 tbs, plus extra small leaves to serve
Marinated goat's cheese
160 g, (4x40g) toasted
- Finely chop 1 cucumber and reserve for garnish. Coarsely chop remaining cucumber.
- Process watermelon, coarsely chopped cucumber, onion, rind, juice and chopped basil in a food processor until smooth. Season soup with salt and pepper.
- Spread cheese over toast and sprinkle with pepper. Top soup with finely chopped cucumber, extra zest and extra basil. Serve with cheese toasts.