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Epicurious

Tomato-Watermelon Soup

By Jennifer Iserloh

3.8

(7)

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

  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.

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 SoupSoupSoup/StewTomatoVegetableWatermelonMelonFruitAlmondNutOliveFetaCheeseDairyStarterBrunchLunchDinnerGluten FreeVegetarianEasyWeeknight MealsNo-CookFood ProcessorSummer
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