Gazpacho is a welcome, refreshing treat that graces many dinner tables during the summer. This version, however, puts a fresh spin on the dish with a little heat from two types of chili powder and the use of watermelon.
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In a small dry skillet, combine the chili powders and pimentón. Stir over medium heat until lightly toasted and fragrant, about 1-2 minutes.
In a small pan, combine the sugar and water. Stir over medium heat until the sugar has dissolved; then, bring to a boil. Remove from the heat and let cool.
Put half of the watermelon in a blender and add ¼ cup of the sugar syrup. Blend until smooth and set aside. Finely chop the remaining watermelon and put in a medium-sized bowl with the onion, peppers, cilantro, and toasted spices.
Grate in the zest of 1 lime. Add the watermelon purée and the juice of 2 limes; taste and add more if needed to balance the flavors. Season with salt and pepper, to taste. Refrigerate for at least 1 hour or up to 24 hours.
To serve, spoon into small bowls or glasses. Garnish each serving with cilantro sprigs, avocado slices, and a slice of lime and serve.