Watermelon Gazpacho with Mint

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

2Combine the base ingredients: Place the cubed watermelon, chopped cucumber (1 large), tomatoes, red bell pepper, (½ medium) red onion, (¼ cup) garlic clove, olive oil, red wine vinegar (2 tablespoons) (or lime juice), salt, pepper, and fresh mint leaves (¼ cup) into a high-speed blender.

3Blend 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.

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

5Chill 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.

6Serve and garnish: Ladle the chilled gazpacho into small bowls or glasses. Garnish each serving with a spoonful of the small-diced cucumber (½ cup) and watermelon, a sprinkle of fresh mint (¼ cup) or basil, and a final drizzle of high-quality extra virgin olive oil (¼ cup).