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gazpacho recipe

Easy Mediterranean Fresh Dill Gazpacho

This easy no-cook Mediterranean gazpacho features fresh dill for a unique twist on the classic chilled tomato soup, perfect for hot summer days.
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Prep Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 ripe tomatoes large
  • 1 red pepper
  • 1 yellow pepper
  • 3 stalks celery
  • 2 red onions
  • 2 shallots
  • 2 cucumbers
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 1/2 cups V8 vegetable juice
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup fresh dill chopped
  • to taste salt and fresh ground pepper

Equipment

  • Blender
  • mixing bowl
  • Whisk
  • Knife
  • Cutting board

Method
 

  1. Wash and coarsely chop the tomatoes, reserving the juice. Core, seed, and chop the red and yellow peppers. Peel, seed, and chop the cucumbers. Dice the celery and prepare the red onions and shallots.
  2. In a small bowl, whisk together the red wine vinegar, olive oil, and V8 vegetable juice.
  3. Puree the chopped vegetables in batches, adding some of the vinegar mixture as needed, until the desired chunky texture is achieved.
  4. Stir in the cayenne pepper and chopped fresh dill. Season with salt and pepper to taste.
  5. Cover and chill the gazpacho for at least 4 hours before serving.

Notes

For the best flavor, use very ripe tomatoes and let the gazpacho chill overnight to allow the flavors to fully develop.