In a large non-reactive container, combine first listed tomatoes, first listed yellow peppers, first listed watermelon, red onions, garlic, red wine vinegar, olive oil, lime juice, salt and pepper. Cover and hold overnight in refrigerator.
On day you’re serving, pickle second listed watermelon by combining with water, cider vinegar, cloves, cinnamon sticks, sugar and ground mustard. Cover and hold refrigerated for 1 hour before use.
Puree first listed marinated ingredients in a blender or food mill.
Drain pickled watermelon. Add to pureed soup mixture, along with second listed tomatoes, second listed yellow peppers, cucumbers, mint and lime zest.
Chill soup thoroughly before serving. Serve in chilled soup cups or soup bowls.