Tomato and Watermelon Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Tomato and Watermelon Soup calories by ingredient



Number of Servings: 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 http://www.epicurious.com/recipes/food/views/Tomato-Watermelon-Soup-353149#ixzz1z2PwQhS2

Tips

Chill the tomatoes and watermelon before blending to serve refreshingly cold and fresh.


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

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user FWAMAYS.