Tomato-Watermelon Soup

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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

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