We finally had a few moments of summer in San Francisco and as most buildings are without AC this soup served as our cool refreshment. Watermelon, mint and feta are the classic summer combination and remind me of the fresh flavors of the Middle East. This soup is extremely simple to make and can be prepared in a blender in less than 10 minutes. I have a few “wow” recipes and this is definitely one of them.

{Gluten Free, Parve Optional}

Serves 4


  • 3 cups seedless watermelon (about 1/2 a small watermelon)
  • 4 ounces of ripe tomatoes (or canned)
  • 1/4 small onion diced
  • 1 clove garlic minced
  • 2 tablespoons organic olive oil
  • 1 tablespoon red wine vinegar
  • 2 tablespoons almond flour
  • 2 ounces of feta cheese
  • Fresh Mint to garnish


  1. Combine the first seven ingredients in a blender. After blending keep chilled in refrigerator until serving. Can be served as a first course or in small shot glasses as an amuse-bouche.
  2. When serving add crumbled feta cheese (leave off to keep soup parve), olive oil and mint to decorate the soup.

FullSizeRender (17)


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