tomato watermelon gazpacho

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

Blend watermelon, tomatoes, almonds, shallot, lemon juice, vinegar and oil in a food processor until smooth. Top with feta, olives and mint.

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