4 servings, 85 calories per serving
In a blender, puree the tomatoes, jalapeno, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber, and red pepper and dill and season with salt and pepper. Puree until smooth. Pour into chilled bowls.
Garnish with low-fat yogurt, dill and remaining watermelon and serve.
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