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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Two of summer's tastiest offerings help you spoon up more of the skin-saving antioxidant lycopene. Ingredients:
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 |
Directions:
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.
2. Per serving: 147 calories, 5 g fat, 0.9 g saturated, 25.9 g carbohydrates, 2.5 g fiber, 5.5 g protein Nutritional analysis provided by Self
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