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Easy Dill Gazpacho | Fresh, Chilled Summer Soup

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When summer tomatoes are at their peak, this Dill Gazpacho is the kind of refreshing, no-cook recipe you’ll want on repeat. Made with ripe tomatoes, crisp cucumbers, fresh dill, and a hint of jalapeño, this chilled soup is light, vibrant, and packed with garden-fresh flavor. It’s perfect for hot days, easy entertaining, or a make-ahead lunch that tastes even better after chilling.

Bright chilled dill gazpacho in a white ceramic bowl topped with diced cucumber, red bell pepper, fresh dill, sunflower seeds, and olive oil on neutral linen.
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Unlike traditional gazpacho, this version leans bright and herbaceous thanks to fresh dill and white balsamic vinegar, giving it a clean, modern twist while staying incredibly simple to prepare.

Why You’ll Love This Dill Gazpacho

  • No cooking required
  • Ready with just 20 minutes of prep
  • Naturally gluten-free and vegan
  • Light, refreshing, and perfect for summer
  • Ideal for make-ahead meals and entertaining
Flat lay of fresh dill gazpacho ingredients including ripe tomatoes, cucumbers, red bell pepper, onion, lemon, olive oil, fresh dill, jalapeño, and sunflower seeds on marble with linen.
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Ingredients

  • 6 cups chopped ripe tomatoes
  • 3 cups peeled and chopped cucumbers
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1/4 cup fresh lemon juice
  • 1 fresh jalapeño pepper, seeded and finely chopped
  • 1 tablespoon white balsamic vinegar
  • 2 teaspoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh dill
  • Roasted sunflower seeds, for topping

How to Make Dill Gazpacho

  1. In a large bowl, combine the first 10 ingredients (through black pepper).
  2. Transfer half of the mixture to a blender or food processor. Pulse until blended but still slightly chunky.
  3. Pour the blended mixture back into a large bowl. Repeat with the remaining mixture.
  4. Stir in the chopped fresh dill.
  5. Cover and refrigerate for at least 1 hour to allow flavors to develop.
  6. Serve chilled, topped with additional cucumber, bell pepper, fresh dill, and roasted sunflower seeds.
Bird’s-eye view of dill gazpacho ingredients in a food processor with tomatoes, cucumbers, onion, red bell pepper, fresh dill, sunflower seeds, olive oil, and seasonings on a marble surface.
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Tips for the Best Gazpacho

  • Use very ripe tomatoes for maximum flavor and natural sweetness.
  • Chill for at least one hour, but overnight is even better.
  • Adjust jalapeño to taste depending on heat preference.
  • For a smoother soup, blend fully instead of pulsing.

Make It Your Own

  • Add avocado for extra creaminess
  • Swap lemon juice for red wine vinegar for a deeper bite
  • Drizzle with herb oil before serving
  • Add a splash of cold vegetable juice for a thinner consistency

Storage & Make-Ahead

Store Dill Gazpacho in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as natural separation may occur.

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Bright chilled dill gazpacho in a white ceramic bowl topped with diced cucumber, red bell pepper, fresh dill, sunflower seeds, and olive oil on neutral linen.
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Dill Gazpacho

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  • Author: Chrissi | firsthomelovelife.com
  • Total Time: 1 hour 20 minutes
  • Yield: 6 SERVINGS 1x
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Description

A bright, refreshing Dill Gazpacho made with ripe tomatoes, crisp cucumbers, fresh dill, and lemon. This easy no-cook summer soup is light, flavorful, and perfect for hot days.

Ingredients

Scale

  • 6 cups chopped ripe tomatoes

  • 3 cups peeled and chopped cucumbers

  • 1 cup chopped onion

  • 1 cup chopped red bell pepper

  • 1/4 cup lemon juice

  • 1 fresh jalapeño, seeded and finely chopped

  • 1 tablespoon white balsamic vinegar

  • 2 teaspoons olive oil

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1/4 cup chopped fresh dill

  • Roasted sunflower seeds, for topping

Instructions

  1. In a large bowl, combine the tomatoes, cucumbers, onion, red bell pepper, lemon juice, jalapeño, white balsamic vinegar, olive oil, salt, and black pepper.

  2. Transfer half of the mixture to a blender or food processor. Pulse until blended but still slightly chunky.

  3. Pour the blended mixture back into the bowl and repeat with the remaining mixture.

  4. Stir in the chopped fresh dill.

  5. Cover and refrigerate for at least 1 hour before serving.

  6. Serve chilled, topped with additional cucumber, bell pepper, fresh dill, and roasted sunflower seeds.

Notes

  • For a smoother gazpacho, blend longer until fully smooth.

  • Adjust jalapeño to taste for more or less heat.

  • Best served well chilled.

  • Prep Time: 20
  • Chill Time: 1 HOUR
  • Category: SOUP | SUMMER
  • Method: NO COOK
  • Cuisine: MEDITERRANEAN INSPIRED

Did you make this recipe?

Share a photo and tag me @ihearthomesteading! I can’t wait to see what you’ve made!

Frequently Asked Questions

Can I make gazpacho ahead of time?
Yes. Gazpacho actually improves in flavor as it chills and rests.

Do I have to peel the cucumbers?
Peeling is recommended for a smoother texture, but not required.

Is this gazpacho spicy?
It has mild heat. Remove all jalapeño seeds for less spice.

Final Thoughts

This Dill Gazpacho recipe is proof that simple ingredients can create bold, refreshing flavor. It’s light enough for lunch, elegant enough for entertaining, and easy enough to make anytime tomatoes are in season.

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