This is a simple, quick take on the perennial Spanish favorite -- gazpacho. It's reminiscent of a gazpacho I had at a Central Park food cart last summer and I love it because it doesn't contain cucumbers! (Am I weird? I don't really care for them.) It's a snap to make and is a great way to use up tomatoes that are borderline overripe. If at all possible, use the freshest homegrown tomatoes and a juicy watermelon.
This recipe came from a local Spanish-language magazine called Ñ. I've translated it, made it twice now, and found that I wouldn't change a thing.