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Description
Food Network Magazine / Tyler Florence
Ingredients
US|METRIC
4 SERVINGS
- 1 tomato (large)
- 1/2 serrano chile
- 2 cups seedless watermelon (cubed)
- 1 tsp. red wine vinegar
- 1/4 cup EVOO
- 2 Tbsp. red onion (minced)
- 1/2 cuke (english, seeded and chopped)
- 2 Tbsp. fresh dill (minced, plus more for topping)
- ground pepper
- 1/4 cup crumbled feta cheese
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Directions
- Puree the tomato, chile and 1 cup watermelon in a blender. Add the vinegar and olive oil and pulse. Add the red onion, cucumber and dill, season with salt and pepper and puree until smooth. Chill at least 30 minutes. Loosen with a few tablespoons water, if needed.
- Pour the gazpacho into chilled cups or bowls; top with dill, the feta and the remaining watermelon.
NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat140 |
% DAILY VALUE |
Total Fat16g25% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol10mg3% |
Sodium310mg13% |
Potassium210mg6% |
Protein3g |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate10g3% |
Dietary Fiber1g4% |
Sugars6g |
Vitamin A15% |
Vitamin C20% |
Calcium8% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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