Watermelon And Tomato Gazpacho

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2 pounds ripe tomatoes

1 medium red bell pepper

1 hothouse cucumber (approximately 1 pound)

2 small shallots, coarsely chopped

4 cilantro stalks

1 pound cubed watermelon (approximately 3 cups)

2 tablespoons sherry vinegar

⅓ cup extra virgin olive oil, plus extra for garnish

1 teaspoon kosher salt

Freshly ground pepper

Pinch of red pepper flakes (optional)

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