How to cook
The tomatoes are blanched in boiling water and immediately immersed in ice water, and then are peeled and cut into halves.
Squeezes the juice in a bowl, after which one half of the tomatoes are cut into large and the other is comminuted. Watermelon is cut into cubes and cleaned of seeds. The same is done with the cucumber.
In a blender or processor bowl, blend the coarsely chopped tomatoes, 1/2 of a watermelon and cucumbers. Quickly put these in a bowl and add chopped tomatoes, cucumbers and watermelon. Add the vinegar and olive oil. Salt and season with ground black pepper.
Allow the gazpacho to cool for at least 1 hour. Prepare sauce: onions are comminuted with the cleaned seeds from the chilies. Add lime juice and chopped coriander. Mix well.
Cold gazpacho soup is distributed in plates and garnished on top with prepared sauce and chopped chives.