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Deborah

Deborah Dana

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Recipe of Cold Watermelon and Tomato Soup
Recipe

Cold Watermelon and Tomato Soup

15 mins
Low
33
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This rich cold soup of tomato and watermelon will delight you and is full of antioxidants that will make your skin look great.
Learn more about Deborah Dana

Ingredients

4 portions
  • 2 cups watermelon, boneless cut into cubes
  • 2 tomatoes, big
  • 2 tablespoons unsalted almond, ground
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon Red wine
  • 1 tablespoon olive oil
  • 2 tablespoons feta cheese, fallen apart
  • 2 tablespoons Fresh mint, chopped

Preparation

In a blender mix the watermelon, the tomato, the almond, the garlic, the lemon juice, the vinegar and the oil until you obtain a smooth consistency.
Strain the soup with a fine sieve and place on the plates where it will be served.
Add feta cheese and fresh mint on each plate and serve.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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