4 English hothouse cucumbers, peeled and seeded
5 cups watermelon, coarsely chopped
4 oz fresh mint, finely chopped, plus leaves as a garnish
1 red onion, diced
1 yellow bell peppers, seeded and finely chopped
1 jalapeno chiles, seeded and minced
2 oz fresh lime juice
1 oz red wine vinegar
salt and pepper to taste
8 oz creme fraiche
Coarsely puree cucumber and watermelon. Finely puree mint, onion, pepper and chile. Blend all ingredients other than creme fraiche. Chill for an hour or more.
Ladle into bowls, top with dollop of creme fraiche and mint leaf as a garnish.
Serves 10 as a starter.