Dill & Chive Gazpacho is a refreshing and delicious way to show off the best of late summer tomatoes, cucumbers, peppers, and herbs. Try it at your next picnic with some Buttermilk Rye Biscuits on the side!Jump to Recipe
Gazpacho is one of my favorite things to make in the summer. There is nothing that tastes better to me on a hot summer night than a chilled bowl of garden-fresh flavors. Gazpacho is wonderful because it is fast to prepare and just gets better after a few days in the refrigerator. I love packing it into small mason jars for an easy meal to take on a picnic or to the mountains. This Dill & Chive Gazpacho is packed with nutrients and an easy way to get in lots of servings of vegetables.
Dill & Chive Gazpacho starts with perfectly ripe garden (or farmer’s market) tomatoes. For this recipe I like using a variety of colors, or pretty much whatever happens to be ripe on my garden vines. I literally tripped over a giant cucumber that I had missed picking, so that went in along with some Marconi peppers. Feel free to use any variety of pepper that you like. The key to this recipe is super high quality extra virgin olive oil and a nice vinegar to add acid and zest (I like using either apple cider or white wine vinegar for brightness). My chives and dill have somehow survived the summer heat and deserve a featured flavor role, which also adds a bit of Scandinavian flair!
Preparing the Dill & Chive Gazpacho:
This recipe is so easy because all ingredients are just given a rough chop and then added to a blender or food processor. If you use a food processor just make sure that you have a bowl that doesn’t leak excess liquid.
Process everything until smooth and then check for seasoning, adding more salt and pepper, olive oil, vinegar or herbs to suit your taste.
Pour the Dill & Chive Gazpacho into a large mason jar or glass bowl, cover tightly and refrigerate until chilled. This will take a few hours. I prefer to make my gazpacho a day in advance, as the flavors really develop with a bit more time.
Serve the Dill & Chive Gazpacho in chilled bowls or jars and garnish with some extra chopped veggies and herbs.
This soup is wonderful with a batch of Buttermilk Rye Biscuits on the side! Happy summer harvest!
Dill & Chive Gazpacho
- High-speed blender or food processor
- 2 pounds mixed ripe tomatoes, cored and roughly chopped
- 1 large cucumber, peeled, seeded and roughly chopped
- 1 or 2 bell or other mild peppers, stems and seeds removed and chopped
- ½ cup high quality extra virgin olive oil
- ¼ cup apple cider or white wine vinegar
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 1 large clove garlic, peeled and chopped
- Red Chile flakes, if desired for heat
- Sea salt and freshly ground black pepper
- Chopped tomato, cucumber, pepper, dill and chives, for garnish
- Add all ingredients to a high speed blender or leak-proof food processor bowl.
- Mix into a puree.
- Check for seasoning, adding more oil, vinegar, salt or herbs to taste.
- Pour the gazpacho into a large glass jar or bowl and refrigerate overnight or for several hours (the flavors will continue to develop).
- Serve the chilled gazpacho with a sprinkling of the chopped garnishes and a batch of Buttermilk Rye Biscuits.