Tomato and Watermelon Gazpacho

Ingredients:

• 4 medium-sized tomatoes, preferably fleshy 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 basil and mint, plus small leaves for sprinkling
• Coarse salt and freshly ground pepper
• 1/3 cup olive oil, plus more for drizzling
• 3 tablespoons champagne vinegar

Preparation:

1. Combine tomatoes, watermelon, cucumber, bell pepper, shallot, basil, and mint in a large bowl. Season with 1.5 teaspoons of salt and pepper to taste. Stir in the olive oil and vinegar.
2. Puree the tomato mixture in a blender, working in batches if necessary. Strain the soup through a fine-mesh sieve, breaking up the pulp with a spoon; discard the pulp and add salt to taste. Cover and refrigerate for 1 hour.
3. When serving, sprinkle the soup with herbs and drizzle with olive oil.