Tomato-Watermelon Soup Recipe | Epicurious

Name: 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

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Two of summer's tastiest offerings help you spoon up more of the skin-saving antioxidant lycopene.

Keywords

cold soup
tomato
watermelon
almond
olive
feta
starter
brunch
lunch
dinner
gluten free
vegetarian
easy
weeknight meals
no-cook
food processor
summer

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