Best of all? It takes minutes to blend and tastes even better after chilling. Whether you serve it as a first course or a light lunch with crusty bread, this no-cook recipe is a go-to for hot-weather eating.

For fans of clean eating, this soup is naturally vegan, loaded with antioxidants, and perfect for meal prep. As NYT Cooking suggests, it’s the kind of dish that lets peak-season produce shine — and dill brings a subtle twist that keeps things interesting.

Origin Dill Gazpacho

Traditional gazpacho comes from Andalusia, Spain, where ripe tomatoes and stale bread are blended into a cold soup. This version swaps out some of the bread and peppers for extra cucumber and a generous handful of dill, giving it a fresh, garden-inspired twist.

What I Love About This Recipe

It takes just minutes to blend and tastes even better after chilling a few hours. The dill and lemon make it taste extra bright, and it’s naturally vegan and gluten-free if you omit the bread.

Also Read : World’s Best Potato Salad

Dill Gazpacho

Recipe by RecipeWikkiCourse: Soup, AppetizerCuisine: Spanish (with a twist)Difficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

120

kcal

Dill Gazpacho is a refreshing cold soup that blends the traditional flavors of gazpacho with the bright, herbal notes of fresh dill. Made with ingredients like cucumbers, tomatoes, garlic, and vinegar, it’s pureed until smooth and served chilled for a cooling summer dish. The addition of dill adds a unique twist that enhances its freshness and depth. Light, hydrating, and full of garden flavors, it’s perfect as a starter or a healthy lunch on warm days.

Ingredients

• 4 cups ripe tomatoes, chopped

• 2 large cucumbers, peeled and chopped

• 1 small sweet onion or 2 green onions, chopped

• 1 clove garlic, minced

• 1 cup fresh dill, loosely packed

• 2 tbsp fresh lemon juice

• 2 tbsp red wine vinegar

• ¼ cup olive oil

• 1–2 slices stale bread, torn (optional, for thickening)

• Salt and pepper, to taste

• Chopped fresh dill and a drizzle of olive oil, for garnish

Directions

• Combine tomatoes, cucumbers, onion, garlic, dill, lemon juice, vinegar, olive oil, and bread (if using) in a blender or food processor.
• Blend until very smooth, about 1–2 minutes.
• Taste and season with salt and pepper as needed.
• Transfer to a container, cover, and chill at least 2 hours before serving.
• Stir well, then ladle into bowls.
• Garnish with extra dill and a drizzle of olive oil.

Notes

• For an extra-cold gazpacho, chill your vegetables before blending.
• If you prefer a thinner consistency, add a little cold water while blending.
• Keeps well in the fridge up to 3 days.

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