Recipe by Amy
"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."
Watch video tips and tricks
ripe tomatoes, finely chopped
cucumbers, peeled and finely chopped
onion, finely chopped
green bell pepper, finely chopped
jalapeno pepper, seeded and minced
ground black pepper
chopped fresh dill
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!
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
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.
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.
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.
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
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 18
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Learn how to make this refreshing, cold-tomato soup from Andalusia, Spain.
See how to make a classic cold Spanish soup.
Watch how to make this simple, tasty salad.