Recipe by Andrew Luzmore
3 cups watermelon, cubed
1 1/2 cups tomato, chopped
1/2 shallot, roughly chopped
1 tbsp extra virgin olive oil
1 tbsp sherry vinegar
1 tbsp chopped basil or cilantro
1 tsp salt
Combine all of the ingredients in a blender and pulse until very smooth (depending on the size of your blender, you might need to do this in two batches).
Pass the soup through a fine-mesh strainer and chill in the refrigerator for 2 hours or until very cold.
To serve, garnish the soup with more diced watermelon, tomatoes and a drizzle of olive oil.