Description
A refreshing chilled soup made with ripe tomatoes, cucumber, bell pepper, and fresh dill, this Dill Gazpacho is light, vibrant, and perfect for summer days.
Ingredients
Scale
- 5 large ripe tomatoes (about 2 pounds)
- 1 large cucumber, peeled and seeded
- 1 large red bell pepper
- 1 small red onion
- 2 cloves garlic
- 1/4 cup fresh dill, finely chopped
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cold water
Instructions
- Preheat Your Equipment: Set up your blender or food processor and chill serving bowls in the refrigerator.
- Combine Ingredients: Place chopped tomatoes, cucumber, bell pepper, onion, garlic, dill, olive oil, vinegar, salt, and pepper into the blender.
- Prepare Your Cooking Vessel: Use the blender as your main vessel to combine everything.
- Assemble the Dish: Blend on high until smooth. Add cold water to adjust the consistency. Taste and adjust seasoning.
- Cook to Perfection: Let the gazpacho chill in the refrigerator for at least 2 hours so the flavors meld.
- Finishing Touches: Stir well before serving, then garnish with fresh dill, diced cucumber, or a drizzle of olive oil.
- Serve and Enjoy: Ladle into chilled bowls and serve cold.
Notes
- Chill vegetables before blending for an extra-refreshing soup.
- For a silkier finish, strain through a fine sieve.
- Add a pinch of sugar if your tomatoes aren’t naturally sweet.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 6g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Dill Gazpacho, cold soup, summer recipe, vegan gazpacho, cucumber tomato soup