Dill Gazpacho recipe
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- 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 1 large lemon, juiced 1 tablespoon balsamic vinegar 2 teaspoons olive oil 1 teaspoon kosher salt ½ teaspoon ground black pepper ¼ cup chopped fresh dill
Nutrition Info
- 58.2 caloriescarbohydrate: 10.9 gcholesterol: : -fat: 2 gfiber: 3.2 gprotein: 2 gsaturatedFat: 0.3 gservingSize: -sodium: 330.3 mgsugar: 4.4 gtransFat: : -unsaturatedFat: : -
Directions Dill Gazpacho
Directions
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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.
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.