Watermelon Gazpacho

Ingredients

• 6 cups seedless watermelon, cubed
• 1 large English cucumber, roughly chopped
• 1 red bell pepper, seeded
• ¼ small red onion
• 1 jalapeño, seeded (adjust to heat preference)
• 3 tbsp lime juice (about 2 limes)
• 2 tbsp red wine vinegar
• 3 tbsp extra virgin olive oil
• 1 tsp salt
• Fresh mint or basil to garnish
• Cucumber ribbons and a drizzle of olive oil to serve
• Flaky sea salt for finishing

Instructions

1. 1

   Prep the Ingredients

   Cut watermelon into chunks, removing any seeds. Roughly chop cucumber, bell pepper, and red onion. No need for precision — it all gets blended.

2. 2

   Blend Until Smooth

   Combine watermelon, cucumber, bell pepper, red onion, jalapeño, lime juice, red wine vinegar, and olive oil in a blender. Blend on high for 2 minutes until completely smooth.

3. 3

   Season & Taste

   Add salt and blend briefly. Taste and adjust — more lime for brightness, more jalapeño for heat, more salt to bring all flavors forward.

4. 4

   Chill

   Transfer to a bowl or pitcher. Refrigerate for at least 2 hours, or until very cold. The flavors deepen as it chills.

5. 5

   Serve with Style

   Pour into chilled bowls. Top with cucumber ribbons, fresh mint or basil leaves, a drizzle of good olive oil, and a pinch of flaky sea salt.

6. 6

   Enjoy Cold

   Serve immediately, very cold. This gazpacho keeps in the fridge for up to 3 days — just stir well before serving.