Watermelon, Cucumber & Mint Soup

1. Finely dice 1/4 cup of watermelon and set aside for garnish. Thinly slice the hot chili and set aside 12 pieces for garnish. Reserve some thinly sliced mint for garnish as well.
2. Using a large bowl, add in the remaining large watermelon chunks, remaining sliced chili, green onion, cucumber, lime juice and zest, mint, vinegar and olive oil. Stir.
3. Transfer the bowl in batches to a blender and puree until smooth. Push through a fine sieve into another large bowl and season with salt and pepper. Place in the refrigerator for an hour, or until chilled.
4. Ladle into four bowls and garnish with watermelon, chili and mint. Serve.