TOMATO-WATERMELON SOUP w/FETA & OLIVES

By BobD

Ingredients

• Yield: Makes 4 servings
• 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

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 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.