Start the strawberry puree by thawing the strawberries in a microwave for 1—2 minutes. Add the thawed berries and 2 ounces water to a blender and blend for about a minute. Add sugar, lemon juice and lemon zest. Stir and set aside for later.

Combine watermelon, tomatoes, peppers, onion, cucumber and garlic in a large mixing bowl. Add olive oil, sherry vinegar and seasoning and mix. Make sure to fully incorporate everything and season to taste.

Place ¼ of the fruit/vegetable mixture in a blender or food processor. Add 3 ounces strawberry puree and 1 tablespoon mint to each batch and blend for 1—2 minutes, or until you reach the desired soup consistency. It should take 3—4 batches to blend all the ingredients together.

Refrigerate in a sealed container for 2—4 hours, or until completely chilled. It’s best overnight.

When ready to serve, make the crema: In a small bowl, mix together heavy cream, sour cream, lime juice, lime zest and salt until smooth. Check for seasoning.

Serve cold garnished with the fresh crema and mint.