Watermelon Gazpacho

Serves 8 as a starter or 4 as a dinner

6 cups watermelon, seeded and diced in 1-inch dices
2 stalks celery, chopped
3 medium size tomatoes, roughly chopped
1/2 cucumber, roughly chopped
2 red bell peppers, roughly chopped
fresh ginger, about 1 inch, peeled and minced
1/2 chili pepper
juice from 2 limes
handfull of fresh basil
salt & black pepper

Put 5-6 dices of the watermelon and a couple of celery pieces in each of the 8 glasses. Pour the rest of it in a blender or a food processor together with all the other ingredients. Pulse it until it’s got soup consistency, taste it and add more salt & pepper if needed. Divide it in the glasses and set them in the freezer or fridge (depending on how soon you serve it), it should be cold but not frozen. Serve with a thin slice of watermelon attached to the glass.

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