Divide gazpacho in 4 shallow bowls. Garnish with about 2 tbsp of finely diced watermelon. Place toasted bread round on top. Finish with drizzle of olive oil and light dusting of piment d’Espelette.

Other low-acid fruits like honeydew melon, cantaloupe, and papaya are great, too, because they all add a unique flavor with their sweetness. For recipes like our green gazpacho, where tomatoes are ...