Dill Gazpacho Food

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DILL GAZPACHO



Dill Gazpacho image

A fresh and mild gazpacho that takes advantage of all that summer has to offer. Super easy too. Garnish with a sprig of fresh dill and serve chilled.

Provided by Amy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 1h25m

Yield 6

Number Of Ingredients 11

6 medium ripe tomatoes, finely chopped
2 cucumbers, peeled and finely chopped
1 onion, finely chopped
1 green bell pepper, finely chopped
jalapeno pepper, seeded and minced
1 large lemon, juiced
1 tablespoon balsamic vinegar
2 teaspoons olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup chopped fresh dill

Steps:

  • In a large bowl, stir together tomatoes, cucumber, onion, bell pepper, and jalapeno pepper. Season with lemon juice, balsamic vinegar, olive oil, salt and pepper.
  • In a blender or food processor, puree half of the mixture until smooth. Return to bowl, stir in dill and mix well. Cover and chill for at least one hour before serving.

Nutrition Facts : Calories 58.2 calories, Carbohydrate 10.9 g, Fat 2 g, Fiber 3.2 g, Protein 2 g, SaturatedFat 0.3 g, Sodium 330.3 mg, Sugar 4.4 g

THE BEST GAZPACHO



The Best Gazpacho image

Ripe tomatoes, crisp cucumber and red bell peppers come together to make a delightfully refreshing version of classic gazpacho. We added a touch of sherry vinegar for acidity, which plays nicely with sweet, ripe tomatoes. Hearty white bread adds body and creates the perfect creamy texture. Top with diced cucumber and a drizzle of olive oil for a light soup you'll want to make all summer long.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h25m

Yield 4 servings

Number Of Ingredients 9

2 slices hearty white bread, crusts removed, diced (about 1 cup diced)
2 1/2 pounds vine-ripened tomatoes, cored and roughly chopped
1 English cucumber, 1/2 roughly chopped and 1/2 finely diced
1 red bell pepper, stemmed, seeded and roughly chopped
1 clove garlic, smashed
1/3 cup extra-virgin olive oil, plus more for serving
2 to 3 tablespoons sherry vinegar
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper

Steps:

  • Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
  • Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
  • Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.

WATERMELON GAZPACHO



Watermelon Gazpacho image

Provided by Tyler Florence

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 large tomato, pureed
1/2 serrano chile
2 cups cubed fresh watermelon
1 teaspoon red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons minced red onion
1/2 cucumber, seeded and minced
2 tablespoons minced fresh dill, plus more for garnish
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta cheese

Steps:

  • In a blender, puree the tomatoes, chile, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree until smooth. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon. Serve.

GAZPACHO



Gazpacho image

This was originally based on the Silver Palate Gazpacho, but it has evolved over the years. I only make this in the summer, because fresh Jersey tomatoes make the dish.

Provided by Firehouse Cook

Categories     Vegetable

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 13

6 large ripe tomatoes
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 v 8 vegetable juice
1/4 teaspoon cayenne pepper
1/2 cup chopped fresh dill
salt & fresh ground pepper (to taste)

Steps:

  • Wash and coarsely chop the tomatoes, saving the juice.
  • Core, seed and coarsely chop the peppers.
  • Peel, seed and coarsely chop the cucumbers.
  • Dice the celery.
  • Whisk vinegar, oil, tomato juice and V8 together in a small bowl.
  • Puree the vegetables in small batches, using a blender or food processor. Add tomato juice mixture, as necessary. Do not puree completely -- mixture should be chunky and crunchy.
  • Stir in cayenne and dill and salt and pepper to taste.
  • Cover and chill for at least 4 hours.

Nutrition Facts : Calories 191.6, Fat 14.1, SaturatedFat 2, Sodium 145.7, Carbohydrate 16.6, Fiber 3.5, Sugar 8.4, Protein 2.9

SPICY GAZPACHO



Spicy Gazpacho image

Categories     Soup/Stew     Onion     Tomato     Vegetable     Summer     Chill     Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 11

2 cups diced seeded peeled cucumber
1 cup chopped celery
1 cup chopped green onions
1 4-ounce can chopped mild green chilies
3 14 1/2-ounce cans diced tomatoes in juice
1 slice white bread, torn into pieces
1/4 cup olive oil
1/4 cup drained capers
2 tablespoons red wine vinegar
1 tablespoon chili powder
2 garlic cloves

Steps:

  • Place 1 cup cucumber, 1/2 cup celery, 1/2 cup green onions and half of chilies in small bowl and reserve.
  • Working in batches, coarsely puree remaining cucumber, celery, green onions, chilies and next 7 ingredients in blender. Pour into large bowl. Mix in reserved vegetables. Season with salt and pepper. Chill at least 6 hours and up to 1 day.

CUCUMBER-BUTTERMILK GAZPACHO



Cucumber-Buttermilk Gazpacho image

This white gazpacho takes its tang from buttermilk and its velvety texture from cucumbers, bread, and almonds.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 6 cups

Number Of Ingredients 14

3/4 cup whole blanched almonds
1/2 cup sliced blanched almonds, for serving
4 ounces rustic white bread, crust removed, bread cut into chunks
2 1/2 pounds Kirby or regular cucumbers, peeled, seeded, and coarsely chopped (about 4 3/4 cups), plus 1 unpeeled cucumber, diced, for serving (about 9 cucumbers total)
2 small garlic cloves
1/2 cup extra-virgin olive oil, plus more for drizzling
3 tablespoons fresh lemon juice
1 cup buttermilk
2 teaspoons coarse salt
Freshly ground pepper, to taste
3/4 cup cold water, plus more if needed
1 large ripe beefsteak tomato, diced, for serving
4 scallions, sliced, for serving
1/2 bunch fresh flat-leaf parsley, for serving

Steps:

  • Preheat oven to 350 degrees. Spread whole almonds in a single layer on a rimmed baking sheet, and spread sliced almonds in a single layer on another rimmed baking sheet. Toast in oven until brown and fragrant, 7 to 10 minutes (sliced ones will brown more quickly). Let cool.
  • Place bread in a bowl, and cover with cold water. Let stand 10 minutes. Squeeze out liquid, and discard.
  • Puree half of each of the whole almonds, bread, peeled cucumbers, and garlic in a blender. Add half of each of the oil and lemon juice, and puree. Transfer to a large bowl. Repeat.
  • Stir in buttermilk, salt, and pepper. Add water; if a thinner consistency is desired, add more water. Pass through a medium sieve. Refrigerate at least 1 hour (or overnight). If desired, thin with water before serving. Serve cold. Drizzle with oil, and serve with diced cucumber, tomato, scallions, parsley, and sliced almonds on the side.

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