Add watermelon, tomato, red pepper, cucumber, onion, jalapeño, garlic, lime juice and zest, olive oil, salt, and pepper to blender. Blend until smooth or desired consistency.
Tear basil leaves and add to blender. Pulse in until minced.
Taste soup, then add additional salt and lime juice to taste.
Chill soup for at least two hours. Serve cold with your favorite toppings. Enjoy!
Work in batches if everything won't fit in your blender at once. You can also start blending some of the ingredients, then add the others as the ingredients compress and more space becomes available in your blender.Dice up any leftover watermelon, veggies, and basil to use as a topping for your gazpacho. You could also add feta cubes, other fresh herbs, a drizzle of olive oil, etc. See info before recipe for more topping ideas.While you can certainly eat this soup right after blending, the flavors will improve with chilling. I recommend refrigerating it for at least two hours. Prepare it in the morning, then enjoy it for lunch!Make sure to wash your hands, knife, and cutting board thoroughly (and immediately) after handling the jalapeño.