First Step: Prep the Fresh Ingredients Wash and prepare all produce. Cut the watermelon, cucumber, tomato, red pepper, shallot, and jalapeño into large chunks as indicated. Mince the garlic and roughly chop basil, mint, and green onions, reserving some green onions for garnish. Cube the avocado for topping.

Second Step: Blend the Base Ingredients Place the watermelon, cucumber, tomato, red pepper, shallot, garlic, basil, mint, salt, black pepper, jalapeño, and optional lime zest and juice into a blender or food processor. Pulse or blend until you reach your preferred texture chunky if you like some bite, or fully smooth for a velvety soup.

Third Step: Mix and Adjust Seasoning Transfer the blended mixture to a bowl. Stir in olive oil and apple cider vinegar to round out the flavors and add richness. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed. If the gazpacho appears too thick, add a little water to reach your desired consistency.

Fourth Step: Chill to Develop Flavors Cover the bowl and chill in the refrigerator for at least 1 hour, though letting it rest for 2 hours or longer enhances flavor melding and allows the spicy notes to settle. Before serving, give the gazpacho a good stir or a quick pulse in the blender if it has separated.

Final Step: Serve and Garnish Serve the spicy watermelon gazpacho in chilled bowls or glasses. Garnish with reserved chopped green onions, cubed avocado, and if you like, extra fresh herbs or flaky sea salt. Optionally, add texture with croutons or seeds. Enjoy the vibrant, cooling, and spicy combination that will brighten any warm day.