Dill Gazpacho

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.

• Preparation Time: 25 mins
• Total Time: 25 mins
• Calories: 58 Calories

Ingredients

• 2 teaspoons olive oil
• 1 tablespoon balsamic vinegar
• 1 onion, finely chopped
• 1 teaspoon kosher salt
• 1 green bell pepper, finely chopped
• 1 large lemon, juiced
• 6 medium ripe tomatoes, finely chopped
• 2 cucumbers, peeled and finely chopped
• jalapeno pepper, seeded and minced
• 0.5 teaspoon ground black pepper
• 0.25 cup chopped fresh dill

Recipe Instructions

Step 1

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.

Step 2

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.