Tomato-Watermelon Soup

Eats Now Editorial Team · Soups & Stews

Jump to Recipe

Tomato-Watermelon Soup – a delicious recipe with cubed watermelon, tomatoes, unsalted almonds, shallot, lemon juice, red wine. Easy to follow and perfect for any occasion.

Servings: 4 persons

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

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.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

Thank you for your rating!

Quick Info

Servings
4 servings
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Cedar Planked Asian Rack Of Lamb
Sneak In The Veggies Taco Soup
Hudson'S Cheddar Cheese Soup
Dorito Mexican Casserole

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy