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
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.