Dill Gazpacho - cooking recipe

Ingredients
    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
    1/2 teaspoon ground black pepper
    1/4 cup chopped fresh dill
Preparation
    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.

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