Serves about 4 as a main course, or 6 as an appetizer or side.
2 pounds tomatoes (preferably homegrown or at the least vine-ripened)
5 cups cubed watermelon
1/4 cup packed fresh basil leaves, plus more for garnish
1/3 cup olive oil
1/4 cup red wine vinegar
1 clove garlic
1 small zucchini, finely diced
1 ear corn, kernels removed from cob (or about 1 cup frozen corn kernels, thawed)
1 pound shrimp, peeled, deveined, and poached in salted water
For soup, core and quarter tomatoes. Place in food processor with 4 cups watermelon, basil, olive oil, vinegar and garlic, and process until smooth (may need to do in batches). Place a sieve over a large bowl and pass mixture through sieve, pressing gently. Discard solids. Season liquid with salt and pepper to taste, and refrigerate overnight. Refrigerate zucchini, corn and shrimp separately.
To serve, divide soup into bowls and top with remaining watermelon, zucchini, corn and shrimp, and garnish with basil.