1medium English cucumberpeeled, seeded and finely diced
1/2red bell pepperfinely diced
1/2cupchopped fresh basil
1/2cupchopped fresh cilantro
3Tablespoonsred wine or apple cider vinegar
2Tablespoonsextra-virgin olive oil
1/4jalapeno pepperseeded and minced
Finely dice veggies and watermelon and mix with jalapeno, basil, cilantro, vinegar, shallot, oil and salt in a large bowl. In batches, puree about 6 cups of the mixture into a blender until smooth. Transfer soup to a large bowl. Serve in bowls or cups and top each with 1/4 cup or so of remaining diced mixture. Serve chilled.