TOMATO-WATERMELON SOUP

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Tomato-Watermelon Soup image

Provided by Jennifer Iserloh

Categories     Soup/Stew     Blender     Tomato     Picnic     Quick & Easy     Lunch     Watermelon     Summer     Healthy     Self     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

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

Steps:

  • 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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