Tomato and Watermelon Gazpacho

• 4 medium tomatoes, preferably heirloom varieties, chopped
• 4 cups diced seedless watermelon
• 1 cucumber, peeled, seeded and chopped
• 1 yellow bell pepper, chopped
• 1 medium shallot, sliced
• 1/3 cup loosely packed basil and mint, plus small leaves for topping
• Kosher salt and freshly ground pepper
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• 3 tablespoons champagne vinegar

1. Place the tomatoes, watermelon, cucumber, bell pepper, shallot, basil and mint in a large bowl.
2. Season with 1 1/2 teaspoons salt, and pepper to taste.
3. Stir in the olive oil and vinegar.
4. Puree the tomato mixture in a blender, in batches if necessary.
5. Strain through a fine-mesh sieve into a bowl, pressing to extract any liquid; discard the solids and season with salt and pepper.
6. Cover and refrigerate until chilled, about 1 hour.
7. To serve, top the soup with the small herb leaves and a drizzle of olive oil.
8. Photograph by Con Poulos

tomatoes, seedless watermelon, cucumber, yellow bell pepper, shallot, basil, kosher salt, extravirgin olive oil, champagne vinegar

Taken from www.foodnetwork.com/recipes/food-network-kitchens/tomato-and-watermelon-gazpacho-recipe.html (may not work)