1. Cut the watermelon into small pieces. If using watermelon with seeds, de-seed it. Chop the peeled cucumbers. Remove the seeds from the bell peppers and chop them.

2. In a blender puree the watermelon, cucumbers, bell peppers, onion and jalapeno pepper. Blend until smooth, then add the lime juice. Chill for at least 2 hours in a fridge. Before serving, mix the gazpacho once again.

3. Pour the gazpacho into bowls. Season each with mint and basil leaves and garnish with carved watermelon, melon or papaya balls.