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Here is the one I use a lot. Use sherry vinegar in this-it adds great flavor.

Watermelon Gazpacho: Yield: 8 cups

Ingredients
2 pounds ripe heirloom tomatoes
1 hothouse cucumber (approximately 1 pound), peeled
2 small shallots, coarsely chopped
1 medium red bell pepper, seeded, cored, and diced
4 fresh cilantro stalks with leaves
3 cups cubed and seeded watermelon (about 1 pound)
2 tablespoons sherry vinegar
1/3 cup extra-virgin olive oil, plus extra for garnish
1 teaspoon kosher salt
freshly ground black pepper
pinch of red pepper flakes (optional)
Method
Fill a large pot with water and bring it to a boil on the stove. In the meantime, fill a large bowl with water and ice.
Cut a small X on the bottom of each tomato with a sharp paring knife. Once the water reaches a rolling boil, carefully drop the tomatoes into the pot and blanch for 30 seconds. Transfer the tomatoes to the bowl of ice water.
After the tomatoes chill in the bowl for a minute or two, slide their skins off. Core and roughly chop them, reserving all the juice and seeds.
Finely dice one-third of the cucumber and set aside to garnish the finished soup. Roughly chop up the rest of the cucumber.
Toss the tomatoes, cucumber, shallots, bell pepper, and cilantro into a blender and purée until the vegetables are liquefied. Make sure to cover the lid with a towel to reduce splashes and splatters.
Add the watermelon, vinegar, olive oil, salt, pepper, and red pepper flakes (if desired) to the puréed vegetables, and blend until smooth. Taste and adjust for seasoning.
Refrigerate the soup in the blender cup for a least 4 hours or until fully chilled. The ingredients may separate while resting in the refrigerator, so just prior to serving, place the blender cup back on the base and blitz the soup again to recombine.
To serve, ladle the gazpacho into chilled cups or bowls. Top with a drizzle of olive oil, the reserved cucumber, and freshly cracked pepper.