Summer Gazpacho with Dill

gazpacho recipes ingredients

The simplicity of this chilled tomato soup is exactly what summertime dishes should be. You can mix it up and have it prepared in a matter of minutes with only a few excellent tomatoes and other pantry staples. Although we garnish it with bread croutons and fresh dill, the richness of the taste only increases.


  • Five to six large tomatoes (600 g/1.5 lb)
  • Half a cucumber
  • 1 pepper, bell
  • Your finest cold-pressed olive oil, 3 tablespoons
  • 1-2 tablespoons of white wine vinegar or cider vinegar.
  • 1 clove of garlic
  • Half a red chili (optional)
  • A few fresh basil and dill leaves
  • A few salty pinches
  • A few peppercorns of black pepper


  • Sourdough croutons as a garnish
  • Dill blossoms or fresh bunches
  • Finely sliced cucumber or red pepper
  • An olive oil drizzling

Crusty Bread Croutons

  • 2/TBS of olive oil (or butter)
  • Sourdough bread, two slices,
  • 1 garlic clove,
  • Salt, and pepper
  • oil


For the Gaspacho

  • Add the pureed bell pepper, cucumber, and tomatoes.
  • Now, add olive oil, salt, pepper, vinegar, and garlic to the saucepan. You can add more salt or other ingredients as per your taste.
  • You can serve it hot or cold. It depends on yoru taste.
  • freshly blended.

For the Croutons

  1. Add the oil and garlic to the pan.
  2. Now, fry the bit-sized bread in the saucepan.
  3. Cook the bread until it reaches a crunchy texture.
  4. Discard the garlic, and the croutons are ready.

Serve the Soup

  • Now, serve the soup in the bowls. You can add sourdough croutons, fresh dill, and flowers as well as a bit of oil and ground black pepper.

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