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Tomato-Watermelon Soup

['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.

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