You wouldn’t think watermelon would work here, but it absolutely does. It blends nicely with the tomato and adds a subtle, earthy sweetness. Adapted from The Kitchn.

Ingredients

• 1 lb seedless watermelon,, plus more for garnish
• 1 lb Roma or plum tomatoes (about 4)
• 1/2 medium English cucumber, plus more for garnish
• 1/2 medium red bell pepper, plus more for garnish
• 1/2 medium jalapeño pepper, plus more for garnish (optional)
• 1 clove garlic
• 1 T sherry vinegar
• 2 T olive oil
• Salt and pepper

Instructions

1. Dice the watermelon. Set aside 2 T and chop into a fine dice. Place the rest (larger dice) in a blender.
2. Seed the tomatoes and coarsly chop into quarters. Add to blender.
3. Seed and dice the cucumber and red bell pepper. Set aside 2 T of each and chop into a fine dice. Place the rest (larger dice) in a blender.
4. Seed and dice the jalapeno pepper. Add to blender.
5. Smash 1 clove garlic with the side of the knife, then add to blender.
6. Add sherry vinegar, olive oil, and salt and pepper to taste.
7. Blend on medium-high speed until soup is smooth but has some small chunks.
8. Taste and add more vinegar, salt, or pepper as needed.
9. Refrigerate the soup in the blender until thoroughly chilled, at least 3 hours.
10. To serve, pour the soup into bowls and garnish with the reserved watermelon, cucumber, and bell pepper.