- 1 large tomato, chopped
- 1/2 serrano chile, chopped
- 2 cups cubed watermelon, plus more for garnish
- 1/4 small red onion, chopped
- 3/4 cucumber, seeded and chopped, rest reserved for garnish
- 2 tablespoons dill
- 1 teaspoon red wine vinegar
- 1 teaspoon olive oil
- Kosher salt and freshly ground black pepper
Most of you don’t know this, but I am a watermelon freak. Seriously. Ever since I was a kid, I’ve loved the stuff. I think the only reason my parents didn’t buy it more was because they are so huge. But I will eat anything with watermelon in it. Ice creams, drinks, even guacamole. When I saw this recipe for Tyler Florence’s Watermelon Gazpacho, I was in heaven. Many gazpachos have bread as a thickener, but this didn’t, so I was in the clear on the glutens. Then I saw he adds over 400 calories in oil and garnished it with cheese. Yikes! I did a little tinkering and now have an amazing gazpacho with no guilt (or glutens) to fear!
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In a blender, puree the tomatoes, chile, watermelon, onion, cucumber and dill. Pour in the red wine vinegar and olive oil and pulse. Season with salt and pepper. Pour into chilled bowls and sprinkle with dill, remaining watermelon and cucumber, as desired.
Here’s the skinny:
I took out all the oil but 1 teaspoon. I know it seems small but that one teaspoon really gave it a better mouth feel and you are still saving a ton in calories and fat.
Also, I ditched the cheese garnish. You don’t need it in order to have an amazing dish.
CALORIES SAVED: 546
FAT SAVED: 57g
SATURATED FAT SAVED: 13g
SODIUM SAVED: 419mg
CHOLESTEROL SAVED: 33mg