• 7 c seedless watermelon (remove rind), removed
  • 2 ripe heirloom tomatoes, chopped
  • 3 large English cucumbers, divided
  • 2 tsp fresh ginger, minced
  • ¼ c fresh lime juice
  • 20 fresh basil leaves, divided
  • 2 Serrano peppers, stems removed and seeded
  • ¼ c extra virgin olive oil
  • 4 wedges of fresh lime
  • 1 Serrano chili, stem removed, seeded and thinly sliced
  1. Place 5 cups of watermelon, tomatoes, 2 large English cucumbers, peeled and cut into 1-in pieces, ginger, lime juice, 10 basil leaves, 2 Serrano peppers, and virgin olive oil into a food processor or high-powered blender. Run on high to combine the ingredients – approximately 30 seconds or until fully mixed. Occasionally, the leaves may require a little more blending to be finely chopped. Once incorporated, run blender and slowly add extra virgin olive oil.  Pour into 4 bowls and top each with ¼ of the garnish. 
  2. Gently combine wedges of fresh lime, the last English cucumber, diced, 2 cups of watermelon, 10 small fresh basil leaves, and 1 Serrano chili in a small mixing bowl and scoop onto gazpacho to serve.