Prepare watermelon. Place cut side of half a watermelon down on cutting board for stability. Start on the top and cut off rind one section at a time. Then, cut into cubes. Set aside one cup to cut into small dice.

Prepare remaining veggies. Set out two bowls. One will be for half the veggies that will be roughly chopped, to go into the blender. The other will be for the other half of the veggies that will be diced small to add to the finished gazpacho. Wash all veggies before beginning.

BELL PEPPERS: Remove seeds, stem and membranes. Chop ½ into small dice and set aside.

CUCUMBER: Trim off ends, cut in half lengthwise and use a spoon to scoop out seeds. Cut half into small dice and set aside.

TOMATOES: Cut in half, use a spoon to scoop out seeds. Place half in the blend pile and the other half cut into strips and then small dice.

JALAPENOS: Trim off top, remove seeds and membranes. If you like spicy, leave a few seeds in the half that goes in to blend. Chop the remaining half into small dice.

ADD 4 heaping cups of watermelon cubes, half the peppers, cucumbers, tomatoes, jalapenos and mint leaves into a blender. Mix until everything until well blended.

Zest and juice lime into blender pitcher. Also add the salt and pepper and blend until just mixed through.

Refrigerate for a few hours if you prefer to serve cold. Pour into glasses or bowls and add a hefty scoop of the small diced veggies into each serving. Add additional lime juice, S+P to taste.