http://www.lawrence.com/users/shenning/photos/2011/aug/8/218327/

Time for a soup recipe. But not HOT soup, of course, because it’s August.

Instead, take advantage of the seasonal yumminess of watermelon and tomato for an unusual twist on the Spanish summer favorite gazpacho.

Beyond the ingredients, all you’ll really need is a blender to create your soup. If you have a strainer, great, but it’s probably not a neccessity.

Watermelon-Tomato Gazpacho

6 cups roughly chopped seedless watermelon, divided

3 cups roughly chopped tomatoes, divided

1 shallot, roughly chopped

2 tablespoons olive oil

2 tablespoons sherry vinegar

1/4 cup roughly chopped cilantro, divided

1 teaspoon salt

1/4 teaspoon black pepper

Put 5 1/2 cups of the watermelon, 2 1/2 cups of the tomatoes, shallots, oil, vinegar, 2 tablespoons of the cilantro, salt and pepper into a blender and puree until smooth. Transfer puree to a fine mesh strainer set over a large bowl and strain puree, pressing as much through as possible; discard solids. Cover and chill for at least 1 hour.

Finely chop remaining 1/2 cup watermelon, 1/2 cup tomatoes and 2 tablespoons cilantro and toss together in a bowl. Pour chilled soup into bowls or glasses and top with watermelon-tomato mixture.

— Recipe from www.wholefoodsmarket.com