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

　　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.

Nutrition Per Serving

　　5 g fat

　　0.9 g saturated

　　25.9 g carbohydrates

　　2.5 g fiber

　　5.5 g protein

　　#### Nutritional analysis provided by Self