Set up your blender with the diced watermelon, cilantro, garlic, lime juice, salt, and olive oil.
4 cups diced watermelon, 1/4 cup fresh cilantro leaves, 2 tablespoons lime juice, 1 clove garlic, 1/2 teaspoon salt, 1/4 cup olive oil
Blend on high speed until completely smooth and the mixture is vibrant and frothy, approximately 30-45 seconds. Stop and scrape down the sides if necessary.
Taste the soup and adjust seasoning by adding more salt or lime juice if desired. Blend again briefly to incorporate.
Pour the smooth gazpacho into a clean bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to chill and allow flavors to meld.
Remove from fridge, give it a gentle stir, and ladle into serving bowls. Garnish with additional cilantro or a drizzle of olive oil if desired.
