Watermelon gazpacho

Watermelon gazpacho
300 g watermelon
1 tomato
2 small peppers (1 to purée, 1 to serve)
1 small onion
100 ml tomato juice
1 tbsp. olive oil
1 tsp. syrup (pomegranate syrup)
1 garlic clove
3 small strips of chilli pepper
Salt, pepper
(Minimum blender capacity: 1 l)
Wash, peel and core the melon and chop it coarsely. Coarsely dice a pepper and a tomato and place in the blender with the finely chopped onion and the strips of chilli pepper. Add the olive oil and tomato juice and purée everything together.
Add pomegranate syrup, salt and pepper to taste and chill the gazpacho for 2 hours. Finely dice the second pepper and add just before serving to give the gazpacho some texture and variety.
A fresh baguette rubbed with garlic is an outstanding addition to this dish.