A fresh and mild gazpacho that takes advantage of all that summer has to offer. Super easy too. Garnish with a sprig of fresh dill and serve chilled.
Ingredients
- medium ripe tomatoes: 6 piece (chopped)
- cucumbers, peeled and: 2 piece (chopped)
- onion: 1 piece (chopped)
- green bell pepper: 1 piece (chopped)
- jalapeño pepper: (minced)
- lemon: 1 piece (juiced)
- balsamic vinegar: 1 Tbsp
- olive oil: 2 tsp
- kosher salt: 1 tsp
- ground black pepper: 0.5 tsp
- fresh dill: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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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.
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In a blender or food processor, puree half of the mixture until smooth. Return to bowl, stir in dill and mix well. Cover and chill for at least one hour before serving.
