Watermelon and tomato gazpacho

Ingredients

Serves 6–8

• 5–6 fresh basil leaves
• 2 small garlic cloves, peeled and roughly chopped
• 1 small Lebanese cucumber, diced
• ½–1 jalapeno pepper, deseeded and chopped (optional)
• ½ red capsicum, deseeded and chopped
• ½ red onion, peeled and sliced
• 3 cups watermelon, deseeded and cubed
• 1 cup tomatoes, diced
• 4 tbsp olive oil
• 1–2 tbsp red wine vinegar
• 1 tsp salt
• ¼ tsp black pepper

TO SERVE (see tip)

• Olive oil
• Fresh lime
• Sourdough