Ingredients
Scale
- 3 large cucumbers, peeled and chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 small red onion, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cold water
- 1/2 cup fresh dill, chopped
- Juice of 1 lemon
If you’re feeling adventurous, swap out the bell pepper for a spicier kick with a jalapeño, or add a touch of sweetness with a ripe avocado. Mama Lou taught me that recipes are just starting points, like her stories which always had room for a twist or two.
Instructions
- In a blender, combine the cucumbers, green bell pepper, garlic, and red onion. Blend until smooth.
- Slowly add the olive oil and vinegar while blending to emulsify the mixture.
- Season with salt and pepper to taste, and blend once more to incorporate.
- Add the cold water, and blend until you reach your desired consistency. The gazpacho should be smooth yet slightly thick.
- Stir in the chopped dill and lemon juice. Adjust seasoning if necessary.
- Chill the gazpacho in the refrigerator for at least an hour before serving. This allows the flavors to meld beautifully.
Cooking with love and patience is something Mama Lou always instilled in me. She believed that letting the ingredients speak for themselves was key to any great dish, and this gazpacho is no exception.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
