Scoop out some watermelon balls and set them aside for garnish and a bit of texture.

Cut the remaining watermelon into pieces and place them in a large bowl. Use an electric mixer to blend the watermelon slightly.

Add the heavy cream, Greek yogurt, salt, and white pepper.

Chill the watermelon gazpacho in the refrigerator until very cold.

When serving, garnish with the reserved watermelon balls.

For a better understanding of the process, you can watch the video linked above.