Watermelon gazpacho with jalapeño oil

Jalapeño oil

• 4 jalapeño chillies trimmed and deseeded
• 50 g vegetable oil
• 1 ½ tbsp sesame oil
• ⅛ tsp cumin seeds
• ½ tsp raw sugar

Watermelon gazpacho

• 700 g watermelon flesh, deseeded and cut into pieces (4-5 cm)
• 20 g red onion
• 40 g red capsicum deseeded and cut into pieces (4-5 cm)
• ½ Lebanese cucumber ½ cucumber cut into small dice, for garnishing
• 1 garlic clove
• 1 tbsp red wine vinegar
• 40 g olive oil
• 2 sprigs fresh mint leaves only
• 2 sprigs fresh flat-leaf parsley leaves only
• fresh basil smaller leaves, for garnishing
• 10 ice cubes
• 1 pinch sea salt to taste
• 1 pinch ground black pepper to taste