Watermelon Gazpacho

• 4 cups chopped seedless watermelon, plus
• 1 cup watermelon, chopped into 1/2cm cubes
• 1 lebanese cucumber, chopped into 1/2cm cubes
• 1 red capsicum, peeled, seeded and chopped into 1/2cm cubes
• 1 yellow capsicum, peeled, seeded and chopped into 1/2cm cubes
• 3 celery ribs, cut into 1/2cm cubes
• 12 small red onion, chopped
• 14 cup chopped spearmint
• 2 tablespoons freshly squeezed lime juice
• 1 12 tablespoons red wine vinegar

1. Whiz 4 cups watermelon in a blender or food processor until smooth and transfer to a large bowl.
2. Combine the 1 cup cubed watermelon, cucumber, red and yellow capsicums, celery and onion in a bowl.
3. Set aside 1/2 cup of this mixture for garnishing.
4. Stir the remainder into the pureed watermelon, together with the mint, lime juice and vinegar.
5. Season with salt and pepper to taste.
6. Refrigerate for at least 1 hour, or until cold.
7. Serve the gazpacho in bowls or glasses, with the reserved chopped mixture spooned over the top.

seedless watermelon, watermelon, lebanese cucumber, red, yellow, celery, red onion, spearmint, freshly squeezed lime juice, red wine vinegar

Taken from www.food.com/recipe/watermelon-gazpacho-275509 (may not work)