Gazpacho is a classic summertime soup, and the addition of watermelon makes it even more refreshing on a hot summer day.

Ingredients

• 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

Method

Step 1

Place the tomatoes, watermelon, cucumber, bell pepper, shallot, basil and mint in a large bowl. Season with 1 1/2 teaspoons salt, and pepper to taste. Stir in the olive oil and vinegar.

Step 2

Puree the tomato mixture in a blender, in batches if necessary. Strain through a fine-mesh sieve into a bowl, pressing to extract any liquid; discard the solids and season with salt and pepper. Cover and refrigerate until chilled, about 1 hour.

Step 3

To serve, top the soup with the small herb leaves and a drizzle of olive oil.