No-Cook Tomato Watermelon Soup


It might be rainy in New York this Friday, but the sun is coming back this weekend, along with warmer temperatures. Who wants to slave over a hot stove when it’s nice outside?

The current issue of Self features a bunch of no-cook recipes that sound delicious. This Tomato-Watermelon Soup includes some of the best parts of a watermelon-and-feta salad I love, with an added twist. From a Chinese medicine standpoint, cooling foods are especially important in the hot weather to regulate heat in the body. This photo from the magazine’s website makes me want to run to the farmer’s market to buy all the ingredients!

To make this soup, you need:

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

Directions:

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.

Have a lovely weekend!

For more information about about Diet and Nutrition, check out the Five Seasons website!

Sharon

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