Dill & Chive Gazpacho
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!
Equipment
- High-speed blender or food processor
Ingredients
- 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
Instructions
- 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.
Servings: 6