Gazpacho with Olive and Dill Tapenade


This gazpacho recipe draws inspiration from traditional Spanish gazpacho, infused with flavors from the delightful variations I enjoyed during my years in Catalonia. Departing from the classic crouton topping, I prefer to add a flavorful dry-cured black olive and dill tapenade, alongside finely chopped chili pepper for a subtle kick. This combination enhances both the texture and flavor of the dish, while keeping it light and healthy—perfect for hot summer days.

For an elegant presentation, serve this refreshing gazpacho in shot glasses, allowing guests to enjoy a delicate taste of summer's bounty in a sophisticated manner.

Gazpacho with olive tapenade and dill, recipe by Cava & Cake.

Recipe

Serves: 6 (or 30 shot glasses)

Time: 30min

Ingredients

2.5lbs ripe tomatoes, cored

1lb cucumber, peeled

1 green cubanelle pepper, seeded

1 small jalapeño pepper, seeded

1 garlic clove, crushed

1 tsp salt

1 tsp red wine vinegar

1.5 Tbsp olive oil

Olive and Dill Tapenade:

15-20 dry-cured black

olives, pitted

1 Tbsp dill

1 shallot

2 tsp olive oil

Tools: large capacity food processor

  1. Chop all the vegetables into chunks.

  2. In batches, process the vegetables in a blender until smooth. Transfer the pureed mixture into a large bowl.

  3. Add the crushed garlic, salt, red wine vinegar, and olive oil to the bowl. Stir well to combine all the ingredients.

  4. Cover and refrigerate for at least 4-5 hours to allow the flavors to meld.

  5. To make the tapenade, finely chop the black olives, fresh dill, and shallot and mix the chopped ingredients with the olive oil until well combined.

  6. Ladle the chilled gazpacho into serving bowls or shot glasses for a refined presentation. Top each serving with a spoonful of the black olive and dill tapenade. Enjoy!