Watermelon Gazpacho with Mint

1.Prepare the ingredients: Ensure all vegetables and fruit are roughly chopped to facilitate blending. Reserve the garnish ingredients for later.

2.Combine the base ingredients: Place the cubed watermelon, chopped cucumber, tomatoes, red bell pepper, red onion, garlic clove, olive oil, red wine vinegar (or lime juice), salt, pepper, and fresh mint leaves into a high-speed blender.

3.Blend until smooth: Secure the lid and blend the mixture on high speed until it is completely smooth and uniform. If the mixture is too thick, add 1-2 tablespoons of cold water, though the watermelon should provide sufficient liquid.

4.Adjust seasoning: Taste the gazpacho and adjust the seasoning as needed, adding more salt, pepper, or vinegar to balance the sweetness of the watermelon.

5.Chill thoroughly: Pour the gazpacho into an airtight container and refrigerate for a minimum of 2 hours, or preferably 4 hours, to allow the flavors to meld and the soup to become thoroughly chilled. The soup must be served very cold.

6.Serve and garnish: Ladle the chilled gazpacho into small bowls or glasses. Garnish each serving with a spoonful of the small-diced cucumber and watermelon, a sprinkle of fresh mint or basil, and a final drizzle of high-quality extra virgin olive oil.