1 chili (optional, depends on how spicy you like your food)
Peel the garlic and the onion. Add the oil to a medium size pot, heat it up and sauté the onion and the garlic until they get a little bit brown.
Then add the wine, the chili and the tomatoes. Turn off the heat and mix everything in a blender or use a hand blender.
You can either use the tomatoes with the skin, or peel the tomatoes before blending them: scratch each tomato and throw them in a pot with boiling water for about 30 seconds, take them out, wash them in ice cold water. Then you can easily peel the tomatoes.
As soon as the soup gets room temperature add the watermelon and the mango and blend it again.
Now you can decide how you like your gazpacho… if it's too thick, just add a little bit of tomato juice or vegetable juice to get your texture right.
Then add half of the bunch of coriander, the lime juice and spice it with salt and pepper (as you like). Don’t blend anymore, just stir.
Keep the gazpacho in the fridge until you serve it.
For serving, you can add few ice cubes to keep it perfectly cool. Garnish with the rest of the coriander.
Sometimes I add some seeds and croutons or chop potatoes into tiny cubes, roast them in oil and use them as a topping.