Watermelon and Tomato Soup

Want a soup that’s even simpler than a gazpacho and just as refreshing during the dog days of summer? Here’s a recipe from Hisop, an impossibly stylish small restaurant in Barcelona, whose playful chefs Guillem Pla and Oriol Ivern are enamored of soups made with raw vegetables and fruit. “Liquid salads” is what they call them, insisting they have to be made fresh and served right away. The effect is somewhere between a soup and smoothie. In Spain, the blending is done in a miraculous kitche