Tomato-Watermelon Soup

10 ingredients
1 steps

Ingredients

  • 2 cups cubed watermelon (about a 2 1/2-pound piece)
  • 2 tomatoes (about 1/2 pound), quartered
  • 2 tablespoons unsalted almonds, ground
  • 1/2 shallot, quartered
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine or sherry vinegar
  • 1 teaspoon olive oil
  • 2 tablespoons feta, crumbled
  • 1 tablespoon black olives, pitted and chopped
  • 2 teaspoons fresh mint

Directions

  1. 1
    Blend watermelon, tomatoes, almonds, shallot, lemon juice, vinegar and oil in a food processor until smooth. Divide soup among 4 bowls and top with feta, olives and mint.

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