Healthy Living

Kristi Whitley

Dill Gazpacho

Make this chilled soup the night before to allow the flavors to develop. Puree more or less than half to get the consistency you like.

Prep time 25 minutes

Serves 6
 

6 medium ripe tomatoes, finely chopped
2 cucumbers, peeled and finely chopped
1 onion, finely chopped
1 green pepper, finely chopped
1 jalapeño 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

In a large bowl, stir together everything EXCEPT the dill. Puree half the vegetables in a blender or food processor then return to the bowl. Add dill and mix well. Cover and chill for at least one hour before serving.