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Dill Gazpacho
Dill Gazpacho
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Prep Time:
25 minutes
Total Time:
85 minutes
Spanish chilled gazpacho: Fresh tomatoes, cucumber, peppers blended for a smooth or chunky soup. Best when refrigerated overnight for enhanced flavors.
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
  • 0.5 teaspoon ground black pepper
  • 0.25 cup chopped fresh dill
Instructions:
  • Combine fresh tomatoes, crispy cucumber, savory onion, colorful bell pepper, and spicy jalapeno in a bowl. Drizzle with zesty lemon juice, rich balsamic vinegar, and smooth olive oil. Season generously with salt and pepper.
  • Blend half of the mixture in a blender or food processor until smooth. Mix in dill thoroughly, then chill covered for at least one hour before serving.

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