Gazpacho with Salsa and Feta

Combine the 3 cups tomatoes, cucumber, red pepper, garlic, lime juice and oil in the bowl of a large food processor. Process until you have a smooth mixture. Transfer to a bowl and season with kosher salt and freshly ground black pepper. Refrigerate for at least 2 hours or overnight. Meanwhile in the bowl of the food processor, toss in the large tomato, cherry tomatoes, jalapeno, scallions, yellow pepper, cilantro and lime juice. Pulse these vegetables for a chunky texture. Transfer the salsa to a separate bowl, season with kosher salt and freshly ground pepper. Refrigerate along side of the gazpacho. When ready to serve, top the gazpacho with a spoonful of salsa and the crumbled feta cheese.