Tomato-Watermelon Soup

Name: Tomato-Watermelon Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps unsalted almonds, ground; 1 Tbsp black olives, pitted and chopped; 2 Tbsps feta, crumbled; 2 teaspoons fresh mint; 1 Tbsp fresh lemon juice; 1 teaspoon olive oil; 473 milliliters cubed watermelon (about a 2 1/2-pound piece); 1 shallot, quartered; 1 Tbsp red wine or sherry vinegar; 227 grams tomatoes (about , quartered

Tomato-Watermelon Soup is a gluten free soup. This recipe serves 4. One serving contains 193 calories, 5g of protein, and 13g of fat. If you have shallot, cups watermelon, feta, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.

Ingredients you will need

Lemon Juice