Lunch

Tomato and Watermelon Soup is for Lunch.

Tomato and Watermelon Soup takes 10 minutes to prepare.

Tomato and Watermelon Soup takes several minutes to cook.

Tomato and Watermelon Soup makes 4 servings.

The ingredients for Tomato and Watermelon Soup are:

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


Read More http://www.epicurious.com/recipes/food/views/Tomato-Watermelon-Soup-353149#ixzz1z2PwQhS2

Here is how you make Tomato and Watermelon Soup:

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.Read More http://www.epicurious.com/recipes/food/views/Tomato-Watermelon-Soup-353149#ixzz1z2QBB2i4Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user FWAMAYS.

The nutritional information for Tomato and Watermelon Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 109.5

• Total Fat: 5.8 g
• Cholesterol: 8.3 mg
• Sodium: 242.9 mg
• Total Carbs: 13.2 g
• Dietary Fiber: 1.5 g
• Protein: 2.9 g

The dietary needs meet for Tomato and Watermelon Soup is Gluten Free