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 bell pepper or cucumber with a bit of fennel, zucchini, spinach/kale or other vegetables that you would eat raw.
• This is a vegan recipe but if you want to add some dairy, feta cheese is good on top, or a dollop of cream or creme fraiche.
• To make the topping gluten free, use a gluten free bread for the croutons or replace them with toasted seeds, almonds, finely chopped bell pepper and cucumber or POPCORN!
• Replace one of the tomatoes with a few strawberries or watermelon for a fruity and sweeter twist. Ten years ago we posted this watermelon gazpacho which also is amazing but perhaps a bit more of a starter than a main dish.
• If you want to eat it cold but don’t want to wait for it to chill in the fridge, you can add a few ice cubes when mixing. It will however make the soup a little more liquid, which you can fix by adding a little bread (or almond flour for a gf version). Or serve the soup in glasses with ice cubes added.
• This might sound a bit controversial but you can actually also heat your gazpacho and turn it into a hot tomato soup (or pasta sauce). Add a bit of creme fraiche or vegan creamer to add depth to it. But perhaps don’t heat it if you’ve already added strawberries or watermelon 😉