Summer Gazpacho with Dill – Green Kitchen Stories – LaoudIt Recipe

Summer Gazpacho with Dill – Green Kitchen Stories

Ways to vary your gazpacho (technically it might not be a gazpacho anymore but it’s just as good):
• You can replace the bell pepper or cucumber with a little fennel, zucchini, spinach / kale, or other vegetables that you would eat raw.
• It’s a vegan recipe, but if you want to add dairy, feta cheese is good on top, or a dollop of cream or crème fraîche.
• To make the filling gluten-free, use gluten-free bread for the croutons or replace them with toasted seeds, finely chopped almonds, bell pepper and cucumber or POPCORN!
• Replace one of the tomatoes with a few strawberries or watermelon for a fruity and sweeter touch. Ten years ago we released this Watermelon Gazpacho which is also amazing but maybe a bit more of a starter than a main course.
• If you want to eat it cold but don’t want to wait for it to cool in the fridge, you can add a few ice cubes when mixing. This will however make the soup a bit more runny, which you can fix by adding a little bread (or almond flour for a gf version). Or serve the soup in glasses with added ice cubes.
• It might sound a bit controversial, but you can also heat your gazpacho and turn it into hot tomato soup (or pasta sauce). Add a little crème fraîche or vegan cream to add depth. But maybe don’t heat it if you’ve already added strawberries or watermelon;)

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