Watermelon-Tomato Gazpacho

I've been really excited about soup lately.  This is a bit surprising as I have never been a soup person.  I always thought soup was boring.  During the last few years I've realized how much I've been missing.  Soup is not so boring.  But...... it's hot outside and I still want soup.  What to do?  Well, cold soup of course.  We'll see how it goes.

INGREDIENTS

• 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

PREPARATION

1. 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.
   
2. Transfer puree to a fine mesh strainer set over a large bowl and strain puree, pressing as much through as possible; discard solids.
   
3. Cover and chill for at least 1 hour.
   
4. Finely chop remaining 1/2 cup watermelon, 1/2 cup tomatoes and 2 tablespoons cilantro and toss together in a bowl.
   
5. Pour chilled soup into bowls or glasses and top with watermelon-tomato mixture.