Beat the summer heat with a chilled watermelon gazpacho. In a blender, combine diced watermelon, cucumber, red bell pepper, red onion, garlic, fresh basil leaves, olive oil, red wine vinegar, salt, and pepper. Blend until smooth and creamy. Adjust the seasoning according to your taste preferences. Chill the gazpacho in the refrigerator for at least an hour before serving. This refreshing soup is a perfect appetizer or light meal on a hot day. The sweetness of the watermelon balances out the tanginess of the vinegar, creating a harmonious and refreshing flavor.
