Gluten-Free, Vegan, Severs 6

• 6 cups diced seedless watermelon
• 1 cucumber, peeled and diced
• 1 red bell pepper, seeded and diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and diced
• 2 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Optional garnish: chopped fresh mint, peppers, cilantro, diced avocado

Directions:

Dice the watermelon, cucumber, red bell pepper, red onion, and jalapeño pepper. In a blender, combine the diced watermelon, cucumber, red bell pepper, red onion, minced garlic, diced jalapeño pepper, fresh lime juice, olive oil, chopped cilantro, ground cumin, and smoked paprika. Blend until smooth. You may need to blend the soup in batches depending on the size of your blender. Taste the gazpacho and season with salt and pepper as needed. Adjust the seasoning according to your preference. Transfer the blended gazpacho soup to a large bowl or container. Cover and refrigerate for at least 1 hour to chill and allow the flavors to meld together. Stir the chilled gazpacho soup before serving. Ladle the soup into bowls. Garnish with chopped fresh mint or cilantro and diced avocado, if desired. Serve cold and enjoy the refreshing and spicy flavors of the watermelon gazpacho soup!