1 large tomato; pureed
1/2 serrano chile
2 cups watermelon; fresh
1 teaspoon red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons red onion; minced
1/2 cucumber; seeded; minced
2 tablespoons dill; minced
kosher salt
black pepper
1/4 cup feta cheese; crumbled

1. In a blender, puree the tomatoes, chile, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree until smooth. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon. Serve.