Put the watermelon, tomatoes, bell pepper, cucumber, green onion, garlic and basil in a food processor or blender. Blend until smooth, about 1-2 minutes. Add the lime zest, lime juice, apple cider vinegar and 2 tablespoons olive oil. Blend until smooth and season with salt and freshly ground black pepper. Chill until ready to serve.
Heat a grill or a griddle pan to medium-high heat. Drizzle ciabatta slices with the remaining olive oil and season with salt and black pepper. Grill for 2 minutes per side.
Serve the watermelon gazpacho with a sprig of basil leaves and the grilled bread.
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