Name: Tomato-Watermelon Soup
Yield: Makes 4 servings
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

Image may contain Plant Fruit Food Watermelon and Melon

Tomato-Watermelon SoupSang An

Two of summer's tastiest offerings help you spoon up more of the skin-saving antioxidant lycopene.

Recipe information

Yield
Makes 4 servings

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

Preparation

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.

Nutrition Per Serving

Per serving: 147 calories

5 g fat

0.9 g saturated

25.9 g carbohydrates

2.5 g fiber

5.5 g protein

#### Nutritional analysis provided by Self

TagsCold Soup Soup Soup/Stew Tomato Vegetable Watermelon Melon Fruit Almond Nut Olive Feta Cheese Dairy Starter Brunch Lunch Dinner Gluten Free Vegetarian Easy Weeknight Meals No-Cook Food Processor Summer

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