- 1kg seedless watermelon
- 2 cucumbers
- 1 jalapeno pepper
- 1 yellow bell pepper
- 1 red bell pepper
- ½ red onion
- ½ lime
- Mint, basil leaves
- Melon, watermelon, papaya balls for garnish
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.