Refreshing and just for you! Whip up a single-serving batch of this hydrating, delicious cold soup made with watermelon, cucumbers and tomato -- no-cook and ready in mintues.
Set aside 1/4 cup of watermelon and dice down into small bits (will be stired in at the end).
Add watermelon, tomato, cucumber, olive oil, lime juice, vinegar, red pepper, most of the fresh herbs (save some for garnish), red and black pepper, and pinch of salt to blender. Blend for about 30 seconds or until mostly smooth.
Best served cold, so if you did not start with cold watermelon, chill gazpacho for at least 30 minutes.
Pour into bowl and stir in diced watermelon. Top with crumbled feta cheese and herbs.