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In a blender, combine the cucumber, tomatoes, green bell pepper, red onion, and garlic.
Add the olive oil, red wine vinegar, lime juice, salt, and black pepper to the blender.
Blend the mixture until smooth and well combined, about 2 minutes.
Stir in the fresh dill and adjust seasoning if needed.
Chill the gazpacho in the refrigerator for at least 30 minutes before serving.

In a blender, combine the cucumber, tomatoes, green bell pepper, red onion, and garlic.
Add the olive oil, red wine vinegar, lime juice, salt, and black pepper to the blender.
Blend the mixture until smooth and well combined, about 2 minutes.
Stir in the fresh dill and adjust seasoning if needed.
Chill the gazpacho in the refrigerator for at least 30 minutes before serving.