recipe reviews for:

Dill Gazpacho

“This refreshing soup originates from Spain and is served ice cold. The base of the soup is made with fresh tomatoes, cucumber and peppers. For a smoother soup, puree more than half of the vegetables. If you prefer it chunky - don't puree them at all. It's even better if you can leave this soup overnight to allow the flavors to develop.”

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Reviewed: Jun. 4, 2011

Mine is chilling now. I did make a few revisions, I used a red pepper instead of green for color. I added 2 minced cloves of garlic and used 2 lemons instead of one since I like things tart. As another reviewer did, I used one jalapeno seeded and one not seeded for the added zip. Deeelish!!

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Jacki222

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Cooking Level: Expert

Reviewed: Jun. 3, 2011

This is a nice refreshing recipe. Thanks Amy!

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1 user found this review helpful

Reviewer:

ZERBE6982

Cooking Level: Beginning

Home Town: Combes, Texas, USA

Living In: Dallas, Texas, USA

Reviewed: May 3, 2011

Wonderfully fresh and delicious. I used onion and bell pepper that I bought already chopped and a tube of dill that you find next to the fresh dill. It worked great. Very pleased. Threw it all into the blender in two batches.

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Cowpernia

Reviewed: Oct. 9, 2010

Delicious!! Served with egg salad sandwiches for a picnic lunch.

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3 users found this review helpful

Reviewer:

jkincolorado

Cooking Level: Expert

Home Town: Canon City, Colorado, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Aug. 29, 2010

I was just looking for a recipe to use up some dill. Am I glad I found this one! Delicious. I used a red pepper rather than green, and didn't have a jalapeno, instead using some hot sauce. Hubby had never heard of gazpacho, and was very leery of "cold soup," but loved it after he decided to call it "salsa." He ate his with chips, and I garnished mine with seasoned croutons. Restaurant quality for sure. Thanks for posting. Update: If you prepare this thick and chunky, it makes a beautiful company appetizer if you line the bowl with some romaine lettuce, and top with extra dill, croutons and parsley.

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4 users found this review helpful

Reviewer:

Cheeky

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

Reviewed: Aug. 22, 2010

I halved the recipe and substituted some lime juice because I didn't have enough lemon. It is wonderful! A great summer dish. I think next time I will use a yellow or red pepper, to preserve color in the liquid as another reviewer suggested. Thanks for sharing!

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4 users found this review helpful

Reviewer:

CindyLu

Reviewed: Aug. 13, 2010

Very Yummy!! I did use dried dill in place of the fresh...only change I made!

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3 users found this review helpful

Reviewer:

mommyluvs2cook

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Santa Fe, Texas, USA

Reviewed: Jun. 27, 2010

I love good Gazpacho! My hubby was apprehensive, but after tasting it, said it was the best "salsa" he has ever tasted! Oh well, he isn't quite the world traveler that I am!

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3 users found this review helpful

Reviewer:

peacefulady

Cooking Level: Expert

Living In: Yakima, Washington, USA

Reviewed: Oct. 11, 2009

Tastes very sweet when you use heirloom tomatoes! Delicious!

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Reviewer:

Lily

Reviewed: 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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6 users found this review helpful