Minty Watermelon Gazpacho

• 5 cups Watermelon (peeled, diced, without seeds)
• 1/2 cup Bell peppers (diced)
• 1 Cucumber (medium, diced)
• 1 Tomato (medium, diced)
• 1 Onion (medium, peeled and diced)
• 5 pieces Fresh basil leaves
• 5 pieces Fresh mint leaves
• Juice of half lime
• 1/2 teaspoon Ground ginger
• Salt and pepper to taste

1. Prepare vegetables. Peel and dice watermelon and onion. Dice tomato, bell pepper, and cucumber.
2. Add all diced watermelon and half of the prepared vegetables to a blender and blend until smooth. We like to use a hand blender for the standard 4-serving batch.
3. Add all seasoning (mint leaves, basil leaves, lime juice, ground ginger, red wine vinegar, salt, and pepper) and blend again.
4. Chill the soup overnight in the fridge to get a rich, matured taste. Although we did try it only after 2 hours of chilling and the soup was already lovely and refreshing.
5. Serve them with the other half of the diced vegetables. You can garnish it with savory french toast, grilled cheese toast or just with a slice of bread sprinkled with olive oil and garlic paste.

watermelon, bell peppers, cucumber, tomato, onion, fresh basil, mint, lime, ground ginger, salt

Taken from food52.com/recipes/81314-minty-watermelon-gazpacho (may not work)