Tomato and Watermelon Soup

Name: Tomato and Watermelon Soup Recipe
Prep time: 10 min
Total time: 10 min
Yield: 4
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; Read More https://www.epicurious.com/recipes/food/views/Tomato-Watermelon-Soup-353149#ixzz1z2PwQhS2

Minutes to Prepare: 10

Number of Servings: 4

Ingredients

2 cups cubed watermelon (about a 2 1/2-pound piece)2 tomatoes (about 1/2 pound), quartered2 tablespoons unsalted almonds, ground1/2 shallot, quartered1 tablespoon fresh lemon juice1 tablespoon red wine or sherry vinegar1 teaspoon olive oil2 tablespoons feta, crumbled1 tablespoon black olives, pitted and chopped2 teaspoons fresh mintRead More https://www.epicurious.com/recipes/food/views/Tomato-Watermelon-Soup-353149#ixzz1z2PwQhS2

Directions

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.

Read More https://www.epicurious.com/recipes/food/views/Tomato-Watermelon-Soup-353149#ixzz1z2QBB2i4

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user FWAMAYS.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 109.5
Total Fat: 5.8 g
Cholesterol: 8.3 mg
Sodium: 242.9 mg
Total Carbs: 13.2 g
Dietary Fiber: 1.5 g
Protein: 2.9 g

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