Chop 4 cups of seedless watermelon.

Blend the chopped watermelon in a blender or food processor until smooth.

Transfer the blended watermelon to a large bowl.

Chop 1 cup of watermelon into 1/2cm cubes.

Chop 1 lebanese cucumber into 1/2cm cubes.

Peel, seed, and chop 1 red capsicum into 1/2cm cubes.

Peel, seed, and chop 1 yellow capsicum into 1/2cm cubes.

Cut 3 celery ribs into 1/2cm cubes.

Chop 1/2 small red onion.

Combine the cubed watermelon, cucumber, red and yellow capsicums, celery, and onion in a separate bowl.

Set aside 1/2 cup of this mixture for garnishing.

Chop 1/4 cup of spearmint.

Stir the remaining cubed vegetable mixture into the pureed watermelon.

Add the chopped mint, 2 tablespoons of freshly squeezed lime juice, and 1 1/2 tablespoons of red wine vinegar to the soup.

Season with salt and pepper to taste.

Refrigerate for at least 1 hour, or until cold.

Serve the gazpacho in bowls or glasses.

Garnish with the reserved chopped vegetable mixture.