Thursday, July 7, 2011
Weekly Recipe: Tomato Watermelon Soup
2 cups cubed watermelon (2 1/2 lb. piece)
2 tomatoes quartered
2 Tbsp. unsalted almonds, ground
1/2 shallot quartered
1 Tbsp. lemon juice
1 Tbsp. red wine/sherry vinegar
1 tsp. olive oil
2 Tbsp. feta cheese
1 Tbsp. black olives
Blend all ingredients together until smooth. Use olives and cheese as a garnish.
I didn't have any shallots this time so I used a quarter of a regular onion. I also used balsamic vinegar because that's what I had in the house. I didn't have any olives either! My husband doesn't like feta cheese so I used grated mozarella instead. It's nice, light and refreshing. Perfect for the summer!