This recipe has no bread for low carb version.
PREPARATION: 15 min
3-4 big ripe tomatoes, cored and chopped
2 red peppers, cored, seeded and chopped
1 medium cucumber, peeled and chopped
1 small mild onion (white or red), peeled and chopped
1 clove garlic
¼ cup finely chopped fresh basil
½ cup extra-virgin olive oil
3 table spoons balsamic vinegar
Balsamic vinegar glaze for drizzling (optional)
Fresh basil leaves for garnish
pink salt and freshly ground pepper to taste
Combine tomatoes, pepper, cucumber, onion, basil, olive oil and garlic in a blender/food processor or, if using a hand blender, in a deep bowl.
Process at high speed until very smooth.
Add the vinegar and season with salt and pepper to taste.
Cover and chill 4 hours or overnight to let flavors blend.
Serve in chilled bowls and garnish with balsamic vinegar glaze and fresh basil leaves.