2 cups chopped, seeded watermelon

2 cups chopped, seeded watermelon

2 cups chopped tomatoes

16 large basil leaves, finely chopped, plus 4 large leaves, for garnish

2 teaspoons finely chopped garlic scapes (may substitute 2 small garlic cloves, peeled and minced)

1 teaspoon fine sea salt

1/2 teaspoon freshly ground black pepper

Flesh of 1 firm yet ripe avocado, chopped, for garnish

1/2 cup finely chopped red onion, for garnish

1/2 cup crumbled feta cheese, for garnish

1 tablespoon garlic-flavored olive oil, for garnish

1 tablespoon good-quality balsamic vinegar, for garnish

In a blender jar, combine the watermelon, tomatoes, finely chopped basil, garlic scapes, salt and pepper; puree until smooth. Gazpacho can be refrigerated in an airtight container for 3 to 4 days.

In a medium bowl, combine the avocado, red onion, feta, oil and vinegar, stirring gently so as not to mash avocado. Topping should be assembled just before serving.

Divide gazpacho among individual bowls; divide even scoops of topping among portions. Tear remaining 4 basil leaves, letting pieces fall onto each portion. Serve right away.

Makes 4 servings (4 cups).