courtesy of Indigo Landing

Serves: 4

For the Basil Oil

Ingredients:

• ½ cup Packed Basil Leaves
• ½ cup Extra Virgin Olive Oil
• Salt and Pepper

Directions:

1. Combine the basil and oil in a blender and puree. 
2. Season with salt and pepper to taste. 
3. Place the mixture in a squeeze bottle or small bowl and refrigerate until ready to serve.

For the Gazpacho

Ingredients:

• 8 cups Watermelon, chopped into 1x1 pieces
• ½ Red Onion, chopped
• ½ Red Bell Pepper, seeded and chopped
• ½ Seedless Cucumber, peeled and cut into rounds
• ½ cup Water
• 2 tbsp. Extra Virgin Olive Oil
• 2 tbsp. Balsamic Vinegar
• 1 tbsp. Cilantro, chopped
• A dash of Vinegary Hot Sauce
• Salt and pepper

Directions:

1. First, add all ingredients into a blender and puree until mostly smooth, leaving few chunks. 
2. Then, season to taste with salt and pepper. 
3. Chill for at least two hours before serving. Note: If your blender cannot accommodate this recipe size, do it in two or more batches if needed.
4. To finish, ladle 8 oz. of the Gazpacho into a chilled bowl and crumble about a teaspoon of ricotta salata on top. 
5. Drizzle a small amount of basil oil into the soup for color and flavor.