Jane’s Creamy Dill Gazpacho

Happy Friday, dear readers. It’s been a big week for my little blog, and I really appreciate all of you who have visited, read, shared your comments and sent me emails. I’m having so much fun!

This week’s Kosher on a Budget recipe exchange is all about soup. Hot or cold, meaty or dairy, broth or blended. Whatever soup recipe you’ve got, I want it!

As for my recipe, well, we love cold soup on a hot summer day. And it has been unbearably hot here this summer! So, I’ve been making a lot of our favorite cold soup: Gazpacho.

The recipe I am going to share with you today is a little … surprising.

But I promise, this gazpacho is ah-mazing! It’s more filling than the typical Moosewood type gazpacho, and I always get rave reviews — and requests for the recipe.

Here’s my slightly surprising, but always delicious, gazpacho, as taught to me by my wonderful friend Jane in Jerusalem.


Notes on Cost: Mayonnaise, eggs, brown sugar, lemon juice, olive oil and vinegar are all staples in our kitchen, so I consider their cost to be negligible. The tomato juice is around $2.50 at both Target and Walmart, and it should last for at least 2 batches of this gazpacho. Store any leftover juice in a glass container.

The onions, garlic and tomatoes come from our CSA (= sunk cost) and the cucumbers are from our garden. The pepper was free at Target with coupons.

Fresh dill is costly, for sure, so I plan to try growing it in our garden next summer. Otherwise, I buy it from the grocery store the day I plan to use it. You could substitute dried, but I think it would lose something.

Well, that’s it: My special gazpacho, which we’ll be eating tonight. What is your favorite soup recipe? Please do share!


  1. the recipe actually sounds pretty good. i made gazpacho last week, and it was pretty good, but the raw tomatoes didn’t agree with my tummy, so i think i may give yours a try! Shabbat Shalom 🙂

  2. Here is a hearty and low-fat recipe for vegetable soup. If I don’t need it to be parve, I will serve it with grated parmesan cheese sprinkled on top.

    1/3 bell pepper
    ground dried basil (approx 1 tsp)
    ground dried oregano (approx 1 tsp)
    fresh chopped cilantro (approx 1 tbsp)
    black pepper (approx 1 tsp)
    Kosher salt to taste
    4 oz fresh sliced mushrooms
    15 oz can kidney beans
    2 large stalks celery, coursely chopped
    1 large carrot, coursely chopped
    15 oz canned stewed tomotoes
    1 cup yellow summer squash, coursely chopped
    2 cups zucchini, coursely chopped
    3 cloves fresh garlic, finely chopped
    1 large onion, chopped

    Throw everything in a big pot, and cover with water – enough to cover all ingredients plus another inch or 2

    Bring to a boil, then simmer for 1 hour or more.

    Add seasonings a little at a time as it cooks – except garlic – you can never have too much garlic 😉

    • This would be a great way to use some of my summer CSA produce! Looks delicious, thanks so much for sharing 🙂 I would definitely enjoy it with the parm, and maybe some homemade croutons, too!

      Will you email me at kosheronabudget AT gmail DOT com with your address and I’ll send out your coupons on Monday. Hooray!

      P.S. I cut and paste your recipe into this post from the one on Wed where you left the comment. The Wed one was really just a “get ready for the recipe exchange post on Friday.” But I’m realizing that is probably confusing and maybe I’ll stop announcing the theme and just throw up the post on Friday and let people add to it whenever they get a chance. Thanks again so much for sharing!

  3. Easy and pretty healthy Gazpacho:

    Can of diced tomatoes (if you want to use fresh go for it!)
    1 large cucumber skinned and seeds cut out (can’t have the seeds)
    1 large onion peeled
    1 green pepper (washed and seeded)
    1/3 cup olive oil
    1/3 cup red-wine vinegar (feel free to use white if it’s all you have)
    1/4 tsp tabasco sauce
    1 1/2 tsp salt

    Pour tomatoes into blender, add half the cucumber, half the onion and half green pepper oil, vinegar, tabasco, salt and blend.
    Pour into bowl and mix with about 24 ounces of V-8 or store brand vegetable juice.
    Chill and serve.

    Use the other half off the veggies cut up to add to individual servings of the soup.

    Quite delicious.

    • Yummy! Clearly we’ve got a little gazpacho obsession going on here! I’ll run your coupons by tomorrow. Thanks for sharing 🙂

  4. OK. It’s from the Original Moosewood, and I absolutely adore this summer recipe.

    Fresh Berry Soup
    serves 4-6

    1 Quart orange juice
    Any combo to make 4 cups:
    sour cream
    1 Tbs honey
    2 Tbs lemon or lime juice
    dash of cinnamon
    dash of nutmeg
    1 1/2 pints fresh berries (strawberries & blueberries are my personal favorite)

    Whisk everything together except the berries. Chill. Just before serving, put the berries (strawberries can be sliced) in bowls and pour the soup on top. Delicious!!!

    I like to put the soup into a pitcher and just pour it out as I use it. Takes up less room in the fridge than storing in a bowl.

    • @Karen – Oh wow, that sounds so good! I bet it would be great for a brunch menu, too. And perfect on Sukkot. I *heart* Molly Katzen. Do you know she has a website with a lot of her recipes online?

      Thanks so much for sharing. I’ll email you in a minute to get your address for those coupons!

      • @Karen – I emailed you, but it bounced back to me. Send me an email at kosheronabudget AT gmail DOT com and I’ll get them out to you! Thx.

  5. Hi, Mara!
    Here is an easy zucchini and spinach soup…

    1/4 c. EVOO (or use cooking spray)
    2 onions, diced
    1 1/2 lbs. zucchini, trimmed & cut into 1/2″ slices
    2 potatoes, peeled & cut into cubes
    1 qt. chicken broth or bouillon
    salt & pepper, to taste
    fresh or frozen spinach, chopped (about 10 oz)

    Heat olive oil in a stockpot and saute onions until tender. Add zucchini and potatoes. Saute for 5 minutes. Stir in broth, salt and pepper. Bring to a boil. Reduce heat to medium-low and simmer, covered, for 30 min. or until potatoes are tender. Remove from heat. Add spinach. Let stand, covered, for 15 minutes. Puree soup in a food processor or with an immersion blender until smooth. Makes 6 servings.


    • @ Ayala – Yummy! I am so going to plant zucchini in my garden next year, but for now, I will enjoy this soup with our CSA share. I’ll drop off some coupons for you tomorrow – thanks so much for sharing! 🙂

  6. Hi, this is my first time here. I am wondering why you don’t use a Linky instead of having people write recipes in the comments. It is much easier, I think, to link and then there are photos too.

    Just a suggestion. I am happy to have found you.

    • @Chaya – Hi, welcome. I’m glad you found me. Until now, my recipe-leavers haven’t had their own blogs, which is why I didn’t bother with the Mr. Linky, but I’m happy to do both (linky and comments) for this coming Friday’s recipe exchange! I’d love to have you contribute 🙂

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