Watermelon Gazpacho

• 1/2 pound tomato
• 1 1/2 pounds seeded and cubed watermelon for the rest
• handful of mint leaves
• 1 peeled and diced cucumber
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Crumbled feta

1. Combine 1/2 pounds chopped tomatoes and 1 1/2 pounds seeded and cubed watermelon with 1 peeled and diced cucumber, 1/4 cup olive oil, and 2 tablespoons lemon juice in a food processor or blender; process until chunky-smooth.
2. Garnish: Crumbled feta and chopped mint.

tomato, handful of mint leaves, cucumber, olive oil, lemon juice, feta

Taken from cooking.nytimes.com/recipes/12484 (may not work)