Remove watermelon seeds, cut it into small pieces and put it in the blender.

Remove also tomatoes seeds and add them in the blender. Add half an onion and blend everything.

Add almonds, a pinch of salt, a tablespoon of oil, vinegar and pepper: blend all getting a homogenous cream. Put it in the fridge for at least 1 hour.

Cut the cheese in very small pieces and slice very thin the remaining onion.

Divide the gazpacho into 4 cups, complete each with some onion slices, some cheese cubes, a drop of oil and fresh ground pepper.