Tomato and Cucumber Gazpacho with Avocado and Dill
This refreshing Tomato and Cucumber Gazpacho with Avocado and Dill is a cold, no-cook soup perfect for hot summer days. It combines the crisp flavors of fresh vegetables with creamy avocado and aromatic dill, creating a harmonious blend that is not only delightful on the palate but also packed with nutrients.
Equipment
- Blender or food processor
- Mixing bowl
- Cutting board
- Chef's knife
- Measuring cups and spoons
Ingredients
- 1 pound ripe tomatoes roughly chopped
- 1 medium cucumber peeled and chopped
- 1 small red onion chopped
- 1 red bell pepper seeded and chopped
- 2 cloves garlic minced
- 1 ripe avocado pitted and diced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/4 cup cold water or as needed
- 2 tablespoons fresh dill chopped, plus extra for garnish
- Salt and freshly ground black pepper to taste
- Ice cubes for serving optional
Instructions
- In a large mixing bowl, combine the chopped tomatoes, cucumber, red onion, and red bell pepper. Add the minced garlic to the mixture.
- Transfer half of the vegetable mixture to a blender or food processor. Add half of the diced avocado, olive oil, and red wine vinegar. Blend until smooth. If the mixture is too thick, add cold water one tablespoon at a time until the desired consistency is reached.
- Pour the blended mixture back into the bowl with the remaining chopped vegetables. Stir in the chopped dill, and season with salt and black pepper to taste. Mix well to combine all the flavors.
- Cover and refrigerate the gazpacho for at least 2 hours, or until well chilled.
- Before serving, stir the gazpacho well and do a final taste test, adjusting seasoning if necessary.
- Serve the gazpacho in chilled bowls or glasses, garnished with the remaining diced avocado and a sprinkle of fresh dill. For an extra cool touch, add an ice cube to each serving.
Notes
For a smoother gazpacho, blend all the vegetables and avocado together.
The gazpacho can be stored in the refrigerator for up to 2 days.
For a spicier kick, add a small jalapeño pepper to the blend.
To enhance the flavor, consider adding a drizzle of balsamic glaze before serving.