Tomato-Watermelon Soup Recipe | Epicurious

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