Dill Gazpacho Recipe - Allrecipes.com
Dill Gazpacho Recipe

Dill Gazpacho

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins

    1 hr 25 mins


  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 08, 2006

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 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!

Most Helpful Critical Review
Apr 07, 2009

I lost my favorite recipe for gazpacho and this recipe was the most similar to it. I normally use cilantro but thought the dill would be a nice variation. After trying it, I wasn't that impressed. I didn't think it had as much flavor. I will definitely use this as the base from now on and just switch the herbs. Thanks for the recipe


51 Ratings

May 05, 2007

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 vegetable 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.

Jul 14, 2006

Out of this World! A lot of chopping but so very worth it! I did add a bit of chopped fresh basil too, out of preference.

Aug 23, 2008

Very nice recipe; I modified it with several ingredients I had available - a small beet, carrots, a zucchini, and used mostly cilantro, just a little dill, sherry vinegar instead of balsamic. I pureed only about 1/3 instead of 1/2. But the base recipe would be excellent as-is - I can never leave recipes alone! I'll be amazed if this batch lasts long enough to chill down... Planning to serve with a splotch of either sour cream or yogurt.

Jun 20, 2006

This is a nice gazpacho, I used hot chili oil instead of the jalapeno. The flavor was good, I will make this again, its easy

Jun 26, 2007

This was delicious! I used an orange pepper instead of a green one to save the colour, and used a few drops of Tabasco as I had no jalapenos. I didn't do any chopping either - I kept 4 tomatoes aside and blended them roughly into everything else at the very end, to make sure there were some lumpy bits.

Jul 15, 2009

Just finished making this and I had to sample it before putting it in the fridge. It's excellent! I didn't use as much dill as it calls for and I also added fresh basil and parsley. I'm sure once it sits for an hour or two it's going to be even better.


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  • Calories
  • 58 kcal
  • 3%
  • Carbohydrates
  • 10.9 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 330 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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