In a blender, puree the tomatoes, chile, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree until smooth. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon. Serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (144g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 123 (81%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 0mg||0 %|
|Sodium 585.1mg||20 %|
|Potassium 203.8mg||5 %|
|Total Carbohydrate 8g||2 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 7g|
|Protein 0.9g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 152
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