Take 1 kg of seedless watermelon, cut it into small cubes, and set aside 1 cup of cubes for garnishing.
In a blender, add the remaining watermelon cubes, 1 chopped cucumber, 1 chopped green bell pepper, 1 chopped tomato, 1 chopped small red onion, 2 cloves of minced garlic, and 1 chopped green chilli. Blend until smooth.
Add 2 tablespoons of chopped fresh mint leaves, 2 tablespoons of chopped fresh coriander leaves, 1 teaspoon of roasted cumin powder, 1 teaspoon of black pepper powder, and salt to taste. Blend again to mix the spices well.
Transfer the gazpacho to a large bowl and refrigerate for at least 2 hours to let the flavours meld.
Before serving, stir the gazpacho well and adjust the seasoning if needed. Pour into individual bowls and garnish with the reserved watermelon cubes, a few mint leaves, and a drizzle of extra virgin olive oil.