Dilly Heirloom Gazpacho

If you’ve been reading my blog for any length of time now, you probably know that I’m not really a tomato fan. Sure, I’ll eat salsa, ketchup, tomato based soups, and drink the occasional Caesar, but I loathe how those red, juicy rounds always show up in sandwiches & burgers, as the base of pasta sauces, and slathered on my pizza. I will admit though, they are quite pretty to look at, especially all the different heirloom varieties out there.


It always makes me a little sad to pass by such gems when I’m at the produce market, simply because they look so lovely. But when I saw a fellow tomato disliking blogger turn their heirloom tomatoes into a gazpacho, I knew I needed to do the same.


Gazpacho is one of those things I’ve always thought I should try making, but never had. It seemed simple enough – take a bunch of fresh veggies, herbs, and seasonings, and blend away. A simple summer soup – no need for a pot to heat it in or anything. And as luck would have it – heirloom tomatoes were on sale at my store! I consulted recipes in a few of my cookbooks, as well as Mama Pea’s original, then went ahead and made up my own.


Dilly Heirloom Gazpacho

serves 4 – 6

A refreshing, tangy soup that requires little more than a knife and a blender. Dill gives this gazpacho an unexpected but delightful twist on the classic recipe. Use any variety of tomatoes you like – the redder they are, the redder your soup.


  • 650 g (approx 1.5 lbs) heirloom tomatoes (or your favourite variety)
  • 1/2 medium red onion
  • 1/2 red pepper, deveined and seeded
  • 1/3 long English cucumber
  • 2 stalks of celery, leaves included (if any)
  • 2 cloves garlic
  • 2 – 3 tbsp fresh dill
  • 1/4 cup fresh herbs (I used basil and parsley)
  • juice of 1 lime
  • 1 – 2 tbsp white wine vinegar
  • 2 tbsp olive oil (optional)
  • dash of tobasco
  • sea salt & fresh ground pepper to taste


1. Very roughly chop all of your vegetables – only enough so your food processor or blender of choice can handle them.


2. Add all ingredients to your blending device of choice and blend until smooth.



3. Taste for seasonings, and adjust vinegar, tobasco, salt, and pepper to your liking. Serve with sprigs of dill, or maybe even a little sour cream or Greek yogurt.


*Note – Depending on the acidity of your tomatoes, you may want to adjust the vinegar in your gazpacho. I listed the olive oil as optional, since I forgot to add it to mine. It tasted great without, but I imagine it would add a nice richness and mouthfeel to the soup.


I enjoyed my soup for lunch with some dolmades and falafel, with a little tzatziki for dipping. An eclectic assortment, united by dill. 


Tags: , , ,

Categories: Raw, Recipe, Vegan


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2 Comments on “Dilly Heirloom Gazpacho”

  1. August 17, 2010 at 3:24 pm #

    i dont understand you tomato haters. you’re missing out!

  2. August 17, 2010 at 5:11 pm #

    I just can’t seem to do cold soup. Not sure why, it just kinda freaks me out! I love tomatoes, though. But you and my hubby are twins when it comes to tomato likes/dislikes!

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