Tomato and Italian Herb Gazpacho....

Tomato and Italian Herb Gazpacho
Makes 6 to 8 servings
5 cups cored and diced tomatoes (about 4 large)
1 large English cucumber, peeled and diced (about 2 cups)
1 medium red bell pepper, cored, seeded and coarsely chopped
1 medium red onion, chopped
1/3 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1/3 cup chopped fresh basil
2 tablespoons chopped fresh oregano
3 cloves garlic, minced
1/2 teaspoon kosher salt, or to taste
Ground black pepper, to taste
6 ounces very small fresh mozzarella balls
1. In a large bowl, combine the tomatoes, cucumber, bell pepper, onion, vinegar, oil, basil, oregano, garlic, salt and pepper. Stir to combine. Let the mixture rest at room temperature for 15 minutes.
2. Using a food processor or blender and working in batches, process the tomato mixture until it is chunky smooth, about 10 to 15 pulses in a processor. Transfer to a bowl, cover and refrigerate for at least 1 hour.
3. To serve, divide gazpacho among bowls and top with mozzarella.
Nutrition information per serving (values are rounded to the nearest whole number): 169 calories; 110 calories from fat; 12 g fat (4 g saturated; 0 g trans fats); 17 mg cholesterol; 10 g carbohydrate; 5 g protein; 2 g fiber; 141 mg sodium.