a gentle and light gazpacho that makes the most of summer’s bounty. quite simple, too. Serve chilled and garnish with a sprig of fresh dill.
| Prep Time: | 25 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 6 medium ripe tomatoes, finely chopped
- 2 cucumbers, peeled and finely chopped
- 1 onion, finely chopped
- 1 green bell pepper, finely chopped
- jalapeno pepper, seeded and minced
- 1 large lemon, juiced
- 1 tablespoon balsamic vinegar
- 2 teaspoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup chopped fresh dill
Instructions
- In a large bowl, stir together tomatoes, cucumber, onion, bell pepper, and jalapeno pepper. Season with lemon juice, balsamic vinegar, olive oil, salt and pepper.
- In a blender or food processor, puree half of the mixture until smooth. Return to bowl, stir in dill and mix well. Cover and chill for at least one hour before serving.
Reviews
I’ve been searching for a good gazpacho recipe since I lost my mom’s. This was very good. Spiced it up a bit with Chinese chili oil. Delicious!
Delicious and nice to have a veggie meal that’s something other than salad when it’s a really hot summer day
very good
I made this exactly as the recipe said and it was a great soup to serve on an evening that had 100% humidity! I served the soup at room temperature instead of chilled though. I used regular balsamic vinegar and it did not “darken” the mixture at all. A moderate amount of chopping was required but it was an easy recipe to throw together and no cooking involved. All of my guys also enjoyed it as well. I paired this soup with the Pesto Grilled Cheese Sandwiches which were featured in the same AR magazine issue. So we had grilled cheese sandwiches and tomato soup, but with some delightful differences than the traditional offerings!
added avocado as shown in pic
The only change I made was to use an immersion blender and just blend the whole thing until it reached a consistency I liked. I loved this as is, but to meet my own personal tastes I now add red wine vinegar and a bit of salt to each bowl.
This really made a perfect gazpacho and the dill is a nice touch. You could add some pepper flakes if you like it spicy.
Dill makes a nice alternative to the classic basil. I have found a meat grinder makes short work and the best consistency for gazpacho. Thanks.
Didn’t make any changes, and it was great! Not quite the “soup-like” consistency I was looking for, but the flavor was awesome! AND…it won first place in the soup contest at the county fair!
I doubled the recipe and enjoyed it. A great way to use up those extra tomatoes from the garden. Only thing I changed was adding some garlic which I chopped and tossed in the blender. I served it over some sliced avocado. Mmm
Living in the Southwest, I love a good gazpacho. This wasn’t one of them. Followed the recipe exactly, and it turned out like pico de gallo, with cucumber and dill added in. Not a good gazpacho at all.
Quick and easy. Delicious way to use up ripe tomatoes and cucumbers . I didn’t have fresh dill so I used dried and added fresh basil and cilantro, because why not? I didn’t chop things all that finely, so I pulsed the whole thing a few times and then puréed 1/2, as directed.
Amazing soup. The Dill is a wonderful change of pace, we will make it often. Thank you
The right taste for a steamy day
Didn’t really have the time or the patience to finely chop the vegetables, so I pureed the whole thing. So yummy! The dill was fantastic 🙂
I didn’t have any onion or green bell pepper so I substituted finely chopped celery. Also added an extra jalapeno. Tastes great!
Awesome recipe, the balsamic, lemon, jalapenos and dill create the best flavors. I puree about 2/3 and leave 1/3 chopped. I added 2 chopped celery stalks, 1 chopped red pepper and shreeded carrots. Perfect!
Mine is chilling now. I did make a few revisions, I used a red pepper instead of green for color. I added 2 minced cloves of garlic and used 2 lemons instead of one since I like things tart. As another reviewer did, I used one jalapeno seeded and one not seeded for the added zip. Deeelish!!
This is a nice refreshing recipe. Thanks Amy!
Wonderfully fresh and delicious. I used onion and bell pepper that I bought already chopped and a tube of dill that you find next to the fresh dill. It worked great. Very pleased. Threw it all into the blender in two batches.
Delicious!! Served with egg salad sandwiches for a picnic lunch.