This is a perfect blend of watermelon, summer tomatoes, red peppers, cucumbers, onion and garlic. The soup should be started the day before you plan on serving it, so the flavors will meld. Try using dark tomatoes like Nyagous, Purple Cherokee, or Brandywine You may want to finely chop and reserve some of the vegetables as you prepare them, to garnish each bowl when the soup is ready to serve.
2 lbs. assorted heirloom tomatoes
1 pint basket heirloom cherry tomatoes
1.5 lbs watermelon
1 cucumber, peeled and diced
1 red bell pepper, seeded and diced
1/2 baguette, diced
1 medium onion, sliced
2 cloves garlic, peeled and smashed
1 cup dry red wine
1 cup olive oil
salt and pepper to taste