Dill Gazpacho34 Reviews
- Prep: 25 min
- Ready In: 1 hr 25 min
“A fresh and mild gazpacho that takes advantage of all that summer has to offer. Super easy too. Garnish with a sprig of fresh dill and serve chilled.” - by Amy
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 58 cal
- 2 g
- 10.9 g
Based on a 2,000 calorie diet
Reviews (34)Rate This Recipe
"Absolutely the biggest hit at our Labor Day family get together! I increased the amounts by about 50% or so using 1/2 reg. and 1/2 plum tomatoes plus 1 red bell pepper in addition to the green one and..." See more 2 jalapenos (1 seeded, the other not). Since half was going to be blended anyway I fine chopped 1/2 and the other was course chopped for the blender,saving prep time. Speaking of which, the listed prep time was VERY conservative, more like double for me. Also seeded the cukes and put all seeds in the blender. I think it made for a less watery soup. Served with crusty Italian bread and a bottle of Tobasco sauce on the side and it's a meal itself!"
"This looked and smelled fantastic while I was preparing it! My husband doesn't like vegetable chunks, so I pureed the entire thing. I don't recommend that. I didn't like the texture without the veg..." See moreetable chunks. Also, it was an unappealing brown color because of the red of the tomatoes combined with the green of the bell pepper. It seems like a red or yellow bell pepper would give this a more attractive color. Anyway, my husband decided that the gazpacho smelled hideous and he wouldn't eat it, so it's all mine. It tasted great as a puree, but I added some chunks back in to improve the texture, and it's terrific! If I make it again, though, I'll try it as a salad without pureeing at all. UPDATE: I did make this again as a salad. It was delicious, but there was a lot of liquid in the bottom of the bowl, so I guess it does need to be partially pureed to incorporate that liquid."
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