Gazpacho

So, I keep trying to find ways to get us to eat better, and I must say lately I seem to be having alot of misses. This recipe was pretty good, but wasn't filling enough to be a main course. But we all(me, Robert, Mom, and Dad) all did like it and I may make it again, it was nice and refreshing and had good flavor.

Ingredients:
5 lbs seedless watermelon, flesh chopped and chilled
1 English cucumber, seeded and chopped
1 1/2 pints grape tomatoes, 1/2 pint quartered
1 red bell pepper-seeded and chopped
1 red onion, chopped
3 tbsp sherry vinegar
3 tbsp evoo
S&P
3/4 lbs large shrimp-peeled, deveined and patted dry
4 ounces feta crumbles

1. On a work surface, finely chop enough of the watermelon and cucumbers to yield 1 cup each; in a med bowl, combine w/ the quartered tomatoes. Using a food processor and working in batches, puree the remaining watermelon, cucumber, tomatoes, bell pepper, onion vinegar and 2 tbsp evoo and 1 teaspoon pepper. Refrigerate for 20 minutes.
2. In a lg bowl, toss the shrimp with the remaining 1 tbsp evoo and season w/ S&P. Heat a lg skillet over med-high heat, ass the shrimp and cook, turning once, until opaque 3 to 4 minutes.
3. Divide the gazpacho among 4 bowls and top with the reserved chopped watermelon mixture, the shrimp and feta.