Step 1

Set aside 4 cubes of watermelon, a couple of celery pieces, and a few leaves of basil to use as a garnish for the soup.

Step 2

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.

Step 3

Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.

Step 4

Note: If you touch the seeds of the chile pepper, just be sure to wash your hands well and avoid touching your eyes.