Low on Everything

Tomato-Cucumber Gazpacho

Makes 6 servings

A fresh and mild gazpacho that takes advantage of all that summer has to offer. Super easy too. Garnish with a sprig of fresh dill and serve chilled.

Shopping List:

• 6 medium ripe tomatoes, finely chopped
• 2 cucumbers, peeled and finely chopped
• 1 onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 jalapeno pepper, seeded and minced
• 1 large lemon, juiced
• 15 ml or 1 tablespoon balsamic vinegar
• 10 ml or 2 teaspoons olive oil
• 5 gram or 1 teaspoon salt
• 1 gram or 1/2 teaspoon ground black pepper
• 8 gram or 1/4 cup chopped fresh dill

TO MAKE:

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.
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.

ENJOY !

Amount Per Serving
Calories: 62
Total Fat: 2.2g
Cholesterol: 0mg
Sodium: 329mg
Total Carbs: 11.7g
Dietary Fiber: 3.1g
Protein: 2g