chilled watermelon gazpacho

serves 8–10

1 red capsicum (pepper), seeded, membrane removed and quartered

1 yellow capsicum (pepper), seeded, membrane removed and quartered

3 kg (6 lb 12 oz) seedless watermelon

1 Lebanese (short) cucumber, cut into 5 mm (¼ inch) pieces

3 celery stalks, cut into 5 mm (¼ inch) pieces

½ small red onion, finely chopped

¼ cup mint leaves, finely chopped

150 ml (5 fl oz) freshly squeezed lime juice

60 ml (2 fl oz/¼ cup) red wine vinegar

Preheat the grill (broiler) to high. Place the capsicums, skin side up, on a baking tray and cook under the grill for about 10 minutes, or until the skin blisters and blackens. Place the capsicum in a plastic bag and stand for 10 minutes or until cooled, then peel the skin and finely chop the flesh into 5 mm (¼ inch) pieces.

Finely chop some of the watermelon into 5 mm (¼ inch) cubes and set aside — you need about 1 cup. Combine with the capsicum, cucumber, celery and onion. Cover and refrigerate until required.

Chop the remaining watermelon, put into a blender and blend until smooth — you may need to do this in batches. Transfer to a large bowl and stir in the mint, lime juice and vinegar. Add half of the reserved watermelon and vegetable mixture and stir well to combine. Refrigerate the gazpacho and remaining watermelon and vegetable mixture for at least 1 hour, or until well chilled. Serve in bowls or glasses topped with the remaining watermelon and vegetable mixture.