Chilled melon gazpacho with young basil leaves, speck and croûtons – Gourmet Traveller

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