Diabetic Recipes: Dill Gazpacho | Submitted By: Amy

6 medium ripe tomatoes, finely chopped2 cucumbers, peeled and finely chopped1 onion, finely chopped1 green bell pepper, finely choppedjalapeno pepper, seeded and minced1 large lemon, juiced1 tablespoon balsamic vinegar2 teaspoons olive oil1 teaspoon kosher salt1/2 teaspoon ground black pepper1/4 cup chopped fresh dillIn 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. Amount Per Serving  Calories: 58 | Total Fat: 2g | Cholesterol: 0mg

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This looked and smelled fantastic while I was preparing it! My husband doesn't like vegetable chunks, so I pureed the entire thing. I don't recommend that. I didn't like the texture without the vegetable chunks. Also, it was an unappealing brown color because of the red of the tomatoes combined with the green of the bell pepper. It seems like a red or yellow bell pepper would give this a more attractive color. Anyway, my husband decided that the gazpacho smelled hideous and he wouldn't eat it, so it's all mine. It tasted great as a puree, but I added some chunks back in to improve the texture, and it's terrific! If I make it again, though, I'll try it as a salad without pureeing at all. UPDATE: I did make this again as a salad. It was delicious, but there was a lot of liquid in the bottom of the bowl, so I guess it does need to be partially pureed to incorporate that liquid. Was this review helpful? [ YES ]
13 users found this review helpful This looked and smelled fantastic while I was preparing it! My husband doesn't like vegetable... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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