Cut the Watermelon (3 cup) into cubes.
Roughly chop up the Celery (2 stalk).
Roughly chop up the Red Bell Pepper (2).
Roughly chop up the Tomato (3).
Roughly chop up the English Cucumber (1/2).
Peel and chop the Fresh Ginger (1 piece).
Set aside 3-4 cubes of watermelon, a couple pieces of celery, and a few basil leaves to use as a garnish for the soup.
Put the Watermelon, Celery, Tomato, English Cucumber, Bell Pepper, Ginger, Red Chili Pepper (1/2), Fresh Basil Leaf (1 handful), Juice of Lime (2), Salt (1/2 teaspoon), and Ground Black Pepper (1/8 tablespoon) into a blender.
Add the Apple Cider Vinegar (1 tablespoon) into the blender as well. 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. Serve and enjoy!