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
Need to make a substitution?
Preparation
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