Using a blender, puree 1 pound chopped yellow tomatoes (about 2 1/2 cups), 1 cup chopped seedless yellow watermelon, 1 chopped yellow bell pepper, 1 chopped kirby cucumber, 2 tablespoons chopped shallot, 1 chopped clove garlic, 1/2 of a peeled and chopped kiwi (finely chop the other half and reserve for sprinkling), 1 1/2 teaspoons sherry vinegar, 3/4 teaspoon salt and 1/4 teaspoon pepper. With the machine on, drizzle in 1/4 cup extra virgin olive oil. Divide into 4 bowls and top each with 1 tablespoon crumbled feta cheese, the reserved kiwi and fresh cilantro.
