1 to 1 1/2 pounds cubed watermelon (approximately 4–6 cups)
1 medium ripe tomato, roughly chopped
1 seedless (English) cucumber, diced, reserve half for topping
1/2 red onion, diced, plus more for (optional) topping
1 medium red bell pepper, diced, reserve half for topping
1 hatch chile (or 1/4–1/2 jalapeno), seeded and roughly chopped (may substitute other peppers to taste)
1/4 cup chopped fresh cilantro, plus more for topping
1/4 cup extra virgin olive oil, plus more for drizzling
juice of one lime
1–2 teaspoons sea salt (to taste)
1/2 teaspoon black pepper
scallions (green onions), finely sliced for topping
diced avocado, for topping (optional)
Set aside the reserved diced cucumber, red onion and red bell pepper.
Place the remaining cucumber, red onion and red bell pepper in a blender along with the watermelon, tomato, chile, lime juice, olive oil, salt and pepper. Blend until smooth. Taste and adjust seasonings.
Add in the reserved diced cucumber, red bell pepper and onion and chill for 3 to 4 hours or overnight.
Serve individual bowls topped with sliced scallions, chopped cilantro and (optional) avocado.