Recipe of the Month!

I found this amazing recipe in this month’s Self magazine and can’t wait to make it this weekend!

Tomato- Watermelon Soup

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

Serves 4

INGREDIENTS

  • 2 cups cubed watermelon (about a 2 1/2-lb piece)
  • 2 tomatoes (about 1/2 lb), quartered
  • 2 tablespoons unsalted almonds, ground
  • 1/2 shallot, quartered
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar or sherry vinegar
  • 1 teaspoon olive oil
  • 2 tablespoons feta, crumbled
  • 1 tablespoon black olives, pitted and chopped
  • 2 teaspoons fresh mint

PREPARATION

  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.

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