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.”

Sort reviews by:
DATE
RATING
MOST HELPFUL

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!

Was this review helpful? [ YES ]
7 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!

Was this review helpful? [ YES ]
4 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!

Was this review helpful? [ YES ]
4 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!

Was this review helpful? [ YES ]
3 users found this review helpful

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.

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

JENNY-REDS

Cooking Level: Intermediate

Living In: Glenmoore, Pennsylvania, USA

Reviewed: Jul. 14, 2009

Very good! The dill adds a really nice touch. I'm still working on getting used to the whole cold soup thing, but I'll definitely make this again.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

pretty decent

Cooking Level: Intermediate

Home Town: Gansevoort, New York, USA

Living In: Blooming Grove, New York, USA

Reviewed: Jun. 23, 2009

My husband & I loved this! It was very light & refreshing! I will definitely make it again.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

modestgrl

Cooking Level: Beginning

Living In: Oswego, Illinois, USA

Reviewed: Jun. 16, 2009

This really hit the spot! I've been dying for gazpacho with the warmer weather, and this version won my boyfriend over too. Just a couple of minor adjustments were made: double the salt & pepper, half the onion, and the addition of cilantro. The fresh dill has a wonderfully bright flavor. A very tasty way to get more veggies in my diet... thanks Amy!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

juniper

Reviewed: Apr. 6, 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

Was this review helpful? [ YES ]
4 users found this review helpful