Watermelon gazpacho with extra virgin olive oil by Seamus Mullen

Ingredients

• 4 cups diced vine-ripe tomatoes
• 4 cups diced seedless watermelon, plus finely diced for serving
• 1 cup diced red bell pepper
• 1 cup diced peeled and seeded English cucumber, peeled and seeded
• 1 garlic clove, smashed and peeled
• 1/4 cup sherry vinegar
• 1/2 cup extra-virgin olive oil
• Sea salt and black pepper to taste
• Diced avocado, for serving
• Torn fresh basil, for serving