Tomatoes and Watermelon are a summer fruit marriage made in heaven! Spiked with a bit of citrus and spice makes for a delightful appetizer or lunch soup.

For Soup:

• 2 cups diced Red tomatoes
• 1 cup diced Watermelon
• 1 cup salt free Tomato Juice
• 1 TB salt free Tomato Paste or more to taste
• 2 tsp. Banyuls or Sherry Vinegar
• 1 TB lemon Juice
• 1 TB lime juice ¼ tsp.
• Piment d’espelette
• A few drops of tabasco and A few grinds of black pepper
  
  

For Garnish:

• ½ cup small Cherry Tomatoes
• ½ cup small Watermelon balls
• 1 TB Yuzu Juice

Marinate the Garnish:

Using  a small melon spoon, make watermelon balls and place in a small bowl  with cherry tomatoes. Add Yuzu juice and let sit while you make the gazpacho.

Make the Gazpacho:

Using a high speed blender, blend the diced tomato and watermelon with the tomato juice, tomato paste, vinegar, leon and lime juice.  Season to taste with the piment D’Espelette, Tabasco, and black pepper.

To Serve:

Pour in a pretty bowl and top with Yuzu marinated melon and cherry tomatoes.