Chopped Veggie Gazpacho Dip
My sisters and I have been making this Chopped Veggie Gazpacho Dip for years now. It’s just a simple dip full of fresh veggies mixed together with a zesty italian dressing. I’m not really sure how it started or where the recipe came from, but I do know that this dip is always a huge hit on summer beach days.
Packed with crisp veggies and zesty flavor, it’s the perfect refreshing dip for summer. It’s also an easy to make, no-cook dish so again, perfect for summer snackin’!
Gazpacho Dip Inspiration
Traditional Spanish Gazpacho is a cold blended soup made with tomatoes, peppers, cucumbers, garlic, oil and vinegar. I call this recipe Chopped Gazpacho because it draws on the ingredients and the bright and fresh flavors of authentic Gazpacho. It’s definitely more of a twist on the real thing, but it’s just as delicious!
How to Make Chopped Veggie Gazpacho Dip
Preparing the Dressing
First up is the dressing. It’s a super simple yet zesty italian-inspired dressing. It’s got olive oil, red wine vinegar, salt + pepper, garlic powder and dried parsley. I like to make the dressing in a medium size bowl, add the chopped veggies right into the bowl and then mix everything together. Bowl, cutting board, knife — only three dishes!!
Chopping the Veggies
The second (and final) part is the veggies. The veggies we’re working with here are beefsteak tomatoes, yellow pepper, green pepper, cucumber and red onion. All of the veggies gotta get chopped up into a small dice. It’s a little tedious but when everything is chopped small and mixed together, you get a little bit of everything in each bite and that’s the best part.
A Note on Substitutions
Now usually I am quick to give out allll the ideas for substitutions. But with this recipe, I think this specific combo of veggies is the only way to go. The sweetness from the tomato and yellow pepper mixed with the grassiness of the green pepper, then add in the bite from the onion and the coolness from cucumber and it’s the perfect medley of flavors and textures. Because of that, I can’t recommend any swaps in this recipe when it comes to veggies.
However, I can recommend using a store bought zesty Italian dressing, like this one, instead of making your own. When we first started making this dip all we used was store bought dressing and it was great!
Ideas for Serving this Gazpacho Dip
Traditional Gazpacho has a blended soup/drink texture, but because of the chopped and chunky nature of this dip, there’s a lot you can do with this!
- Treat it like salsa and scoop it up with some tortilla chips
- Top it on some hummus for a loaded hummus situation
- Spoon it over some grilled meats, like chicken, steak or shrimp
- Use the dip to load up some tacos for a fresh little twist on taco tuesday
Thanks so much for stopping by! If you make this recipe or have any questions, let me know! Leave a comment below or tag me @annietortellini on Instagram!
Chopped Veggie Gazpacho Dip
- ⅓ C olive oil See note
- 2 Tbs red wine vinegar
- 1 ½ tsp garlic powder
- 1 tsp dried parsley
- ½ tsp salt
- 1 tsp cracked black pepper
- 3 tomatoes diced small
- 1 green pepper diced small
- 1 yellow pepper diced small
- 1 cucumber diced small
- ½-1 red onion diced small
- Mix the dressing in a medium sized bowl. Add olive oil, vinegar, salt + pepper, garlic powder and dried parsley.
- Chop up all of the veggies into a small dice. Aim for all of the veggies to get chopped into equal size pieces. Add the chopped veg to the bowl and mix well.