A refreshing summer variation swapping half the tomatoes for sweet watermelon.
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Place the cubed watermelon, tomatoes, cucumber, red pepper, shallot, and garlic into a high-speed blender.
Add the fresh mint leaves, sherry vinegar, salt, and black pepper to the blender.
Blend on high speed for 1 to 2 minutes until the mixture is completely smooth and liquefied.
With the blender running on low, slowly drizzle in the extra virgin olive oil to emulsify the soup.
Taste the gazpacho and adjust the seasoning with more salt or vinegar if needed.
Pour the mixture into a large glass pitcher and refrigerate for at least 2 hours until thoroughly chilled.
Stir the soup well before serving as some separation may occur naturally.
Pour into chilled bowls or glasses and garnish with extra mint and optional feta cheese.
