3/4 cup finely diced, seeded, unpeeled cucumber
1/2 cup chopped fresh basil
1/4 cup finely chopped red onion
2 tablespoons extra-virgin olive oil
3 pounds tomatoes, chopped
3 tablespoons balsamic vinegar
2 teaspoons salt
1/2 teaspoon black pepper
Combine 1/4-cup cucumber, 2-tablespoons basil, 2-tablespoons onion and 2-teaspoons oil in a small bowl.
Working in batches, puree tomatoes, vinegar, salt, pepper and remaining cucumber, basil and onion in a food processor or blender. Serve immediately or refrigerate. Garnish with diced cucumber-onion mixture. Drizzle each serving with 1-teaspoon olive oil (optional).
Recipe makes four servings.
Nutrition information per serving:
Exchanges: 1-1/4 Starch, 1 Low-Fat Meat, 1 Fat