Zucchini and Dill Gazpacho
Zucchini and Dill Gazpacho: A Refreshing and Vibrant Summer Soup This chilled soup is a symphony of fresh summer flavors, with zucchini, dill, red bell pepper, cucumber, and onion taking center stage. The vibrant green hue of the zucchini and the herbaceous aroma of the dill make this gazpacho a feast for the eyes and nose. Its smooth, velvety texture and refreshing acidity will tantalize your taste buds and leave you craving more. This gazpacho is incredibly versatile and can be tailored to your preferences. If you prefer a spicier soup, add a pinch of cayenne or red pepper flakes. For a sweeter touch, add a tablespoon of honey or agave nectar. And if you don't have fresh dill on hand, you can substitute dried dill, although its flavor will be less pronounced.
The origins of gazpacho, like many beloved culinary creations, are shrouded in mystery and culinary lore. Some historians trace its roots back to the Moors who ruled parts of Spain from the 8th to the 15th centuries. It is believed that the Moors introduced the concept of a cold vegetable soup, which evolved over time to become the gazpacho we know and love today. Traditionally, gazpacho was made with stale bread, garlic, olive oil, vinegar, and water. Over the centuries, tomatoes, peppers, and cucumbers were added to the mix, giving gazpacho its vibrant color and refreshing flavor. The addition of zucchini to this recipe is a modern twist that adds a touch of sweetness and a velvety texture to the soup.
Zucchini and Dill Gazpacho Zucchini and Dill Gazpacho Zucchini and Dill Gazpacho Zucchini and Dill Gazpacho
Prep time: 15 | Cook time: 0 | Serves: 4
Ingredients
  • 4 medium zucchini, coarsely chopped
  • 1 cup chopped red bell pepper
  • 1 cup chopped cucumber, peeled and seeded
  • 1 cup chopped yellow onion
  • 1/2 cup chopped fresh dill
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Instructions
  1. In a large bowl, combine all ingredients.
  2. Use an immersion blender or transfer to a regular blender and puree until smooth.
  3. Season to taste with additional salt and pepper, if needed.
  4. Chill in the refrigerator for at least 2 hours before serving.
  5. Garnish with fresh dill and a drizzle of olive oil, if desired.
Why It Works
  • The combination of zucchini, cucumber, and red pepper provides a balance of sweet, earthy, and slightly spicy flavors.
  • Fresh dill adds a bright, herbaceous note that complements the other ingredients perfectly.
  • The use of an immersion blender ensures a smooth and velvety texture without any lumps.
  • Chilling the gazpacho for at least 2 hours allows the flavors to meld and develop, resulting in a more complex and satisfying soup.