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In a medium bowl, combine feta, sour cream and lemon juice. Let stand at room temperature about 30 minutes.
In a food processor, combine watermelon, tomatoes, onion and bell pepper and pulse until finely chopped, about 10 times. Transfer to a large bowl and add salt, pepper, oil and vinegar. Stir well and let stand at room temperature about 30 minutes.
Mash feta into small pieces using a potato masher and whisk mixture well. Divide soup between bowls and serve with a dollop of feta crèma.
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