# What You Need:
→ Fresh Produce
01 - 5 cups seedless watermelon, cubed
02 - 1 large cucumber, peeled and chopped (approximately 1.5 cups)
03 - 1 medium red bell pepper, chopped
04 - 0.5 small red onion, chopped
05 - 0.25 cup fresh mint leaves, plus extra for garnish
06 - 2 tablespoons fresh cilantro leaves (optional)
→ Citrus
07 - Zest and juice of 2 limes
→ Pantry
08 - 2 tablespoons extra-virgin olive oil
09 - 0.5 teaspoon sea salt, or to taste
10 - 0.25 teaspoon freshly ground black pepper
→ Garnish
11 - Diced cucumber for serving
12 - Diced watermelon for serving
13 - Fresh mint leaves for serving
# Directions:
01 - In a blender, combine the watermelon, cucumber, red bell pepper, red onion, mint leaves, cilantro if using, lime zest, and lime juice. Blend until smooth.
02 - Add extra-virgin olive oil, sea salt, and freshly ground black pepper to the blended mixture. Blend again until fully combined and silky in texture.
03 - Taste the gazpacho and adjust seasonings as needed. For a thinner consistency, add a few tablespoons of cold water and blend once more.
04 - Transfer to a serving bowl or pitcher, cover, and refrigerate for at least 2 hours to allow flavors to meld and develop.
05 - Stir well before serving. Pour into bowls and garnish with diced cucumber, diced watermelon, and fresh mint leaves.
