Chunky Gazpacho Soup

This delicious soup comes from Spain and is traditionally served cold, perfect for lunch on a warm summer's day.

Ingredients:
½ cup each green and red bell peppers, finely chopped
½ cup shallot, finely chopped
3 garlic cloves, finely chopped
½ cup cucumber, peeled and finely chopped
2 tbsp scallions, finely chopped
6 tomatoes, peeled, seeded and diced
3 cups tomato juice
¼ cup red wine vinegar
2 tbsp extra virgin olive oil
2 tbsp fresh dill, chopped
1 ½ tbsp balsamic vinegar
1 tsp salt

Method:
• In a large bowl combine bell peppers, shallot, garlic, cucumbers, scallions, tomatoes, tomato juice, red wine vinegar, olive oil and dill.
• Cover and refrigerate, preferably overnight.
• Add balsamic vinegar and salt, and serve!

Makes 8 servings; count each serving as one fat.

Recipe courtesy of "Paleo Foodie Cookbook” by Arsy Vartanian