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Ingredients
US|METRIC
4 SERVINGS
- 2 1/4 lb. tomatoes (ripe red, stem bit removed and cut into large chunks, 5-6 cups)
- 3 garlic cloves (medium, crushed and peeled)
- 1 shallot (small, chopped, about 3 tablespoons)
- 1 1/4 tsp. fine sea salt
- 1/2 jalapeño (seeded and minced, optional, if you like a bit of heat)
- 4 ice cubes
- 2 Tbsp. balsamic vinegar (plus more for drizzling)
- 1 Tbsp. olive oil (flavorful, plus more for drizzling)
- 1 1/2 tsp. red wine vinegar
- 2 cups cherry tomatoes (stemmed and halved, or quartered if large)
- 3/4 cup cucumber (finely diced)
- 1 handful basil leaves (finely chopped, ~1/4 cup plus more for garnish)
- black pepper (a good grating fresh)
- 16 oz. mozzarella balls (fresh small, ciliegine, drained and halved or quartered)
- 1 avocado (large, chilled, peeled, pitted and cubed)
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NutritionView More
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550Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories550Calories from Fat320 |
| % DAILY VALUE |
| Total Fat36g55% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol90mg30% |
| Sodium1480mg62% |
| Potassium1310mg37% |
| Protein31g |
| Calories from Fat320 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber8g32% |
| Sugars13g |
| Vitamin A90% |
| Vitamin C90% |
| Calcium70% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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