Dill Gazpacho Recipe

• 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)
• 1 tbsp Balsamic Vinegar
• 2 tsp Olive Oil
• 1 tsp Kosher Salt
• ½ tsp Black Pepper (ground)
• ¼ cup fresh Dill (chopped)

• Combine together tomatoes, cucumbers, onion, green bell pepper and jalapeno pepper.
• Add lemon juice, balsamic vinegar, olive oil, salt and black pepper. Mix well.
• Place half of the mixture into a food processor and blend it into a puree.
• Mix the puree with the vegetables in the bowl.
• Add dill and stir well.
• Cover the bowl and refrigerate for at least 1 hour.
• Serve chilled.