Watermelon Gazpacho

Why doesn't everything work like in the movies?
Why strangers on the subway, instead of just looking at you, don't start talking telling you you have a beautiful smile? Why after thirty years, in a downtown café, you'll never find the person you fought for? And why mothers are struggling to understand their children, and fathers are struggling to accept them? Why is the right phrase always coming up at the wrong time? Why don't you ever find yourself running in the rain, arriving at someone's front door, getting them out, apologizing and starting talking nonsense, to find yourselves lips to lips and hear you say, 'It doesn't matter, the important thing is that you're here'? Why don't you ever get woken up at night by a voice on the phone saying, 'I've never forgotten you'?
If we were braver, more irrational, more combative, more whimsical, more secure, and if we were less proud, less shameful, less fragile, I'm sure we shouldn't have to pay any movie ticket to watch people doing and saying what we don't have the courage to express; to watch people loving as we fail to do; to watch people who represent us; to watch people who, pretending, are able to be more honest than us.
~ David Grossman, Someone to run with

The summer I'd like. It's all enclosed in his own words here.
I just have to give you a little bit of this sweet, pink freshness.



Watermelon Gazpacho*
for 5-6 people

fresh basil 1 big bunch
cloves 4
star anise 2
bay leaf 1
sugar 40 gr
water 350 ml
watermelon, cleaned and seeded 1 kg
cucumber, peeled 200 gr
ripe vine tomatoes 2
lime 2
fresh chili pepper 1 small
salt, pepper, olive oil to taste

*I adapted the recipe from Bon Appétit, and from all the imaginary summers, past, present and future.

Put the water in a saucepan along with basil leaves, spices, sugar and a pinch of salt. Bring to a boil; turn off, cover and let steep at least 20 minutes. Strain the liquid and allow to cool completely.
Peel the tomatoes by dipping them for a minute in boiling water, cut into pieces removing the seeds, and let cool.
In a blender place chopped watermelon, cucumber, peeled tomatoes, lime juice, seeded chili pepper, basil syrup, salt and pepper and process until the gazpacho is smooth. Season with salt and pepper, and add more lime juice, if needed.
Serve cold, in a glass if you'd like, and garnish each one with a drizzle of olive oil and a few basil leaves.
w.v.<3