Wash all of the peppers, cut in half, remove the seeds and finely dice. Peel and finely chop the garlic.
Heat the olive oil in a saucepan over a medium heat. Add the peppers and the garlic and cook for a couple of minutes before adding the salt, smoked paprika and the sugar. Cook for 10 minutes, stirring occasionally and then add the sherry vinegar.
Allow to cool before serving.
Wash all the vegetables.
Peel the watermelon, tomatoes, cucumber and the white onion. Roughly chop all of the vegetables and then place in a blender with the olive oil, seasoning and 250ml water. Blend until you have a smooth consistency and then chill for at least 20 minutes in the freezer.
Pour the chilled gazpacho into glasses, add the piperade and serve immediately.
«The seasoning is very important in this dish - taste often and add more salt if using a very sweet watermelon.»