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Tomato-Watermelon Soup

Name: Tomato-Watermelon Soup
Cuisine: spanish
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

A small grocery run gets this on the table.

Ingredients

Steps

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directions

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.

Recipes sourced from Epicurious.com.

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