Chilled melon gazpacho with young basil leaves, speck and croutons – Jen Smith – Med Meanderings

Ingredients

• 800g vine-ripened tomatoes (about 7), coarsely chopped
• 650g watermelon, coarsely chopped
• 1 continental cucumber, peeled, halved lengthways, seeds removed, coarsely chopped
• 1 small Spanish onion, coarsely chopped
• 80ml extra-virgin olive oil, plus extra to serve
• 2 tablespoons Sherry vinegar
• 1/2 garlic clove, finely chopped
• 350g crustless sourdough bread, cut into crouton-sized pieces
• 100ml clarified butter
• 170g piece of speck, diced
• Small basil leaves, to serve