4 cups cubed seeded watermelon
2 roma (plum) tomatoes, seeded and chopped
1 red bell pepper, chopped
½ English (seedless) cucumber – peeled, seeded, and cubed
2 tablespoons minced shallot
2 tablespoons fresh lime juice
1 tablespoon apple cider vinegar
1 ½ teaspoons salt, or to taste
¼ teaspoon freshly ground black pepper
2 tablespoons crumbled feta cheese
2 tablespoons minced fresh cilantro
Combine watermelon, tomatoes, red pepper, cucumber, shallot, lime juice, vinegar, salt, and pepper in a high-powered blender. Blend until smooth, 20 to 30 seconds. Refrigerate for at least 1 hour to allow flavors to meld and soup to chill.
Stir gazpacho before serving, as it has a tendency to separate, and divide between 4 bowls. Top with feta cheese and cilantro.
To seed tomatoes, cut in half horizontally and gently squeeze to release seeds and excess liquid.