3 cups cubed watermelon (1-inch cubes)
2 celery stalks, roughly chopped
3 medium tomatoes, roughly chopped
1/2 English/hothouse cucumber, roughly chopped
2 red bell peppers, roughly chopped
1-inch piece fresh ginger, peeled and chopped
1/2 a red chile pepper
Juice of 2 limes
Handful fresh basil leaves
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon apple cider vinegar
Set aside 3-4 cubes of watermelon, a couple of celery pieces, and a few leaves of basil to use as a garnish for the soup.
Put the remaining ingredients into a blender (if you run out of room, blend the vegetables for a few seconds to make more space for the other ingredients). Pulse until it reaches a soup-like consistency. Taste and adjust seasoning, if necessary.
Chill in the fridge for 2 to 3 hours before serving.
Finely chop the reserved watermelon, celery and basil. Pour the gazpacho into bowls or glasses and top with garnishes.
recipe and photo from: http://www.onceuponachef.com