Dill Gazpacho
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.
- Prep Time: 20
- Chill Time: 1 HOUR
- Total Time: 1 hour 20 minutes
- Yield: 6 SERVINGS 1x
- Category: SOUP | SUMMER
- Method: NO COOK
- Cuisine: MEDITERRANEAN INSPIRED
Ingredients
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6 cups chopped ripe tomatoes
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3 cups peeled and chopped cucumbers
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1 cup chopped onion
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1 cup chopped red bell pepper
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1/4 cup lemon juice
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1 fresh jalapeño, seeded and finely chopped
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1 tablespoon white balsamic vinegar
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2 teaspoons olive oil
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1 teaspoon kosher salt
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1/2 teaspoon black pepper
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1/4 cup chopped fresh dill
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Roasted sunflower seeds, for topping
Instructions
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In a large bowl, combine the tomatoes, cucumbers, onion, red bell pepper, lemon juice, jalapeño, white balsamic vinegar, olive oil, salt, and black pepper.
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Transfer half of the mixture to a blender or food processor. Pulse until blended but still slightly chunky.
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Pour the blended mixture back into the bowl and repeat with the remaining mixture.
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Stir in the chopped fresh dill.
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Cover and refrigerate for at least 1 hour before serving.
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Serve chilled, topped with additional cucumber, bell pepper, fresh dill, and roasted sunflower seeds.
Notes
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For a smoother gazpacho, blend longer until fully smooth.
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Adjust jalapeño to taste for more or less heat.
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Best served well chilled.
Find it online: https://www.firsthomelovelife.com/dill-gazpacho/