Peel and deseed 1 medium-sized ripe papaya (approximately 500 grams). Chop it into small cubes and set aside.
In a blender, add the chopped papaya, 1 medium-sized chopped cucumber (peeled and deseeded), 1 small chopped red bell pepper (deseeded), 1 small chopped red onion, 2 cloves of minced garlic, and 1 chopped green chili (deseeded for less heat).
Blend the ingredients until smooth. Add 60 ml of extra virgin olive oil, 30 ml of white wine vinegar, and salt to taste. Blend again to combine everything well.
Transfer the gazpacho to a large bowl and refrigerate for at least 2 hours to let the flavors meld and the soup to chill.
Before serving, taste and adjust the seasoning if needed. Pour the chilled papaya gazpacho into bowls and garnish with finely chopped cucumber, red bell pepper, and fresh coriander leaves.