Watermelon gazpacho with a yogurt and beetroot drizzle

Ingredients

• 14 oz/400g seedless watermelon
• 2 to matoes
• ½ cucumber (peeled)
• ½ red onion
• 2 small garlic cloves (minced)
• 10 fresh mint leaves
• 2 tablespoons extra virgin olive oil
• 2 tablespoons white wine vinegar
• ½ teaspoon sea salt
• Pinch of cracked black pepper
• 1 tablespoon of extra virgin olive oil
• 1 small cooked beetroot (diced into small cubes)
• 2 heaped tablespoons of natural yogurt