The Sunday Dinner Table: Joshua Weissman's Watermelon Gazpacho

Peel and seed half the cucumber. Cut the other half in a medium dice for garnish, and refrigerate until needed.Over an open flame or with a blowtorch, char the chile until it's blackened on every side. Immediately place in a small container and cover with a lid to steam for 3 minutes. Then, using a paper towel, wipe off all the blackened bits and cut off the stem. If you prefer less heat, discard the seeds.To a blender, add the chile, watermelon, seeded cucumber half, the zest and juice of 1 lime, and salt to taste. Blend on high speed until completely smooth. Taste and add more lime juice, if desired. Pour into a container, cover, and refrigerate for at least 1 hour.While that's chilling, make the mint oil. Bring a small pot of water to a simmer over medium-high heat. Prepare an ice water bath. Submerge the mint leaves in the simmering water for 1 second and then immediately remove the leaves and submerge them in the ice water bath. Once the leaves are cold, place them on paper towels and gently squeeze them to remove as much moisture as possible.To a blender, add the mint leaves and olive oil. Blend on high speed for about 30 seconds, or until the oil becomes a deep, dark green. Strain the mixture through a coffee filter set over a mesh strainer into a small container, and discard the pulp.To serve, pour the chilled gazpacho into shallow serving bowls or glasses. Top with diced cucumber, zest of the remaining lime, Thai basil leaves, and a generous drizzle of the mint oil. Enjoy with a spoon, or drink from the glass.