Start by blending the plum tomatoes and half of the vine ripe tomatoes to a fairly smooth consistency.
Fold in the remainder of the vine ripe tomatoes, watermelon, diced red onion, cucumber, lime juice, bell pepper,celery, salt, black pepper, e.v.o.o., and basil Pulse a few times to break everything up.
Add your crushed red pepper flakes and cilantro taste and add your tobasco to taste.
What Chef Chris didn't say in his directions but I suggest you do is to let this sit for at least a couple of hours before serving. This is one of those dishes that get better as it sits and will be even better the next day.