Dice 4 cups of seedless watermelon and puree in a blender until smooth.

Transfer the watermelon puree to a large bowl.

Dice the remaining 1 cup of watermelon, 1 cucumber, 1 red bell pepper, 1 yellow bell pepper, celery ribs and 1/2 red onion.

Mince the jalapeno chile.

Finely chop the fresh mint.

Add the diced watermelon, cucumber, bell peppers, jalapeno, celery, red onion, mint, lime juice, red wine vinegar and salt to the pureed watermelon.

Stir to combine all ingredients.

Cover the gazpacho and refrigerate for at least 1 hour, or up to 4 hours, until thoroughly chilled.

Divide the gazpacho among bowls.

Top each bowl with a dollop of creme fraiche or sour cream before serving.