Blend Base: In a blender, combine 3 cups of watermelon, half the cucumber, half the tomato, red onion, olive oil, vinegar or lime juice, and a pinch of salt and pepper. Blend until smooth.
Add Texture: Pour the soup into a bowl. Stir in the remaining 1 cup watermelon (diced), cucumber, and tomato for texture.
Chill: Refrigerate for at least 1 hour to allow flavors to meld and soup to chill thoroughly.
Serve: Ladle into bowls. Top each with crumbled feta, torn herbs, a drizzle of olive oil, and extra cracked black pepper. Garnish with additional herbs if desired.
