Tomato and watermelon gazpacho with feta cheese

Cut the 3 tomatoes, the 3 watermelon slices, half a bell pepper and the garlic. Add salt. The bell pepper can be replaced by half a cucumber.

Beat everything in a blender.

Add extra virgin olive oil to taste, while stirring, until the desired texture is reached.

Rectify the salt if necessary.

Chop the sundried tomato and feta cheese. Then pour it on top of the gazpacho, once served in bowls, to decorate. I sometimes add parsley.