Place the cubed watermelon, tomatoes, cucumber, red bell pepper and red onion into a blender or food processor in batches if necessary. Pulse to combine, then blend on high until smooth and slightly frothy, about 45–60 seconds.

Season

Add the lime juice, 2 tablespoons olive oil, sherry vinegar, 1 teaspoon sea salt and 1/2 teaspoon black pepper. Blend 10–15 seconds to incorporate. Taste and adjust acidity or salt. If the soup is too thick, add up to 1/4 cup cold water and blend again to reach a pourable gazpacho consistency.

Chill

Transfer the gazpacho to a covered container and refrigerate for at least 1 hour (preferably 2–3 hours) to let flavors meld and serve very cold. Stir before serving.

Vegan Feta (Marinated Crumbles)

Prepare tofu

Crumble the pressed tofu into bite-sized 'feta' pieces with your fingers or a fork. Aim for uneven small chunks to mimic feta texture.

Marinate

In a small bowl whisk together 1 tablespoon lemon juice, 1 teaspoon apple cider vinegar, 1 tablespoon nutritional yeast, 1 teaspoon olive oil, 1/2 teaspoon dried oregano, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Toss the crumbled tofu in the marinade until evenly coated. Cover and refrigerate for at least 30 minutes (up to overnight) to let flavors penetrate. Drain any excess liquid before plating.

Garnish & Assembly

Finish soup

Taste the chilled gazpacho again and adjust seasoning if needed. Ladle into shallow bowls or chilled glasses.

Top

Evenly distribute the marinated vegan feta crumbles over each serving. Scatter halved olives, a few thin jalapeño slices per bowl (use fewer if you prefer milder heat), torn basil leaves and microgreens or arugula.

Dress & Serve

Drizzle about 1 teaspoon extra-virgin olive oil across each bowl, sprinkle a pinch of flaky sea salt, and add a few grindings of black pepper. Serve immediately while gazpacho is cold and the tofu feta is chilled.