Andalusian Cold Tomato Soup (Gazpacho)

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A refreshing, vibrant gazpacho made with ripe tomatoes, cucumber, and bell pepper, authentic to Andalusian summer tables. This spanish-inspired salads (vegan) ready in about 30 minutes pairs ripe tomatoes, cucumber, green bell pepper into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 110 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 lbs ripe tomatoes
• 1 medium cucumber
• 1 green bell pepper
• 1 slice white bread
• 2 tbsp sherry vinegar
• 3 tbsp olive oil

Instructions

1. Step 1: Core and dice 3 lbs ripe tomatoes, 1 medium cucumber (peeled and seeded), and 1 green bell pepper into 1/2-inch cubes.
2. Step 2: Soak 1 slice white bread in 1/4 cup cold water for 2 minutes, then squeeze out excess water and add to a blender with the vegetables.
3. Step 3: Blend on low speed for 1 minute, then gradually add 2 tbsp sherry vinegar and 3 tbsp olive oil while blending until completely smooth and creamy.
4. Step 4: Refrigerate for at least 2 hours until chilled, then taste and adjust seasoning with salt and extra olive oil if needed.