Dill Gazpacho
Description
This refreshing soup originates from Spain and is served ice cold. The base of the soup is made with fresh tomatoes, cucumber and peppers. For a smoother soup, puree more than half of the vegetables. If you prefer it chunky - don't puree them at all. It's even better if you can leave this soup overnight to allow the flavors to develop.
Ingredients
•
6 medium ripe tomatoes, finely chopped
•
2 cucumbers, peeled and finely chopped
•
1 onion, finely chopped
•
1 green bell pepper, finely chopped
•
jalapeno pepper, seeded and minced
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1 large lemon, juiced
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1 tablespoon balsamic vinegar
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2 teaspoons olive oil
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1 teaspoon kosher salt
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1/2 teaspoon ground black pepper
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1/4 cup chopped fresh dill
Directions
1
Gather all ingredients.
2
In a large bowl, stir together tomatoes, cucumber, onion, bell pepper, and jalapeno pepper. Season with lemon juice, balsamic vinegar, olive oil, salt and pepper.
3
In a blender or food processor, puree half of the mixture until smooth.
4
Return to bowl, stir in dill and mix well. Cover and chill for at least one hour before serving.