Ingredients

• 2 lb. watermelon, rind removed, roughly chopped
• ¹⁄₄ cup packed cilantro leaves, plus more to garnish
• 3 tbsp. fresh lime juice
• 2 tbsp. packed mint leaves, plus more to garnish
• 2 tbsp. olive oil
• 1 English cucumber, peeled and roughly chopped
• 1 jalapeño, stemmed and roughly chopped
• 1 large red heirloom tomato, cored and roughly chopped
• 1 shallot, roughly chopped
• Kosher salt and freshly ground black pepper

Instructions

1. In a blender, combine the watermelon with the cilantro, lime juice, mint, olive oil, cucumber, jalapeño, tomato, and shallot, and purée until smooth. Pour the gazpacho into a bowl and refrigerate until ready to serve, at least 4 hours.
2. To serve, ladle the gazpacho into bowls and garnish each with more cilantro and mint leaves.