Ingredients:

• 2 cups diced and cored assorted tomatoes
• 2 cups chopped seedless watermelon
• 1 cup chopped yellow peppers
• 1 cup chopped red peppers
• ½ cup chopped yellow, red onions
• ½ cup chopped celery
• ½ cup honey
• ¼ cup rice wine vinegar

For Garnish:

• 2 cups assorted baby tomatoes, sliced in half
• ½  cup fresh basil
• 1 cup watermelon, diced

Combine the first 6 ingredients in a blender or food processor and puree until smooth.  Strain it through a sieve into a bowl.  Stir in ½ cup of honey and ¼  cup of rice wine vinegar and mix well.  Note:  If you like your soup sweeter, add a little more honey, and If you like it a little more acidic, add a little more vinegar (1T at a time).  Season to taste with salt and pepper.  Chill overnight or a minimum of 4 hours.

For the garnish, mix the baby tomatoes, fresh basil, and watermelon together in a bowl.  Divide equally into serving bowls.  Pour chilled soup over each.

Makes 6-8 servings. 
Recipe Courtesy of Felicia Suzanne Willett, 2009