Blended Cucumber Tomato Gazpacho with Sherry Vinegar

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A vibrant, chilled soup that highlights the freshness of garden vegetables with a tangy sherry vinegar finish. This mediterranean-inspired soups ready in about 25 minutes blends medium cucumber, large ripe tomato, red bell pepper into a quick blender drink — a fast breakfast, a pre-workout pour, or an afternoon energy boost, with nothing to wash up but the pitcher. Each serving lands at about 85 calories and feeds 4, so it works as a grab-and-go breakfast, a post-gym refuel, or a snack that holds you to the next meal. 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

• 2 medium cucumber
• 3 large ripe tomato
• 1 red bell pepper
• 1/4 cup red onion
• 1 clove garlic
• 2 tbsp sherry vinegar
• 3 tbsp extra-virgin olive oil
• 1/4 cup fresh cilantro
• 1/2 cup chilled water
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Dice 2 medium cucumbers and 3 large ripe tomatoes into 1/2-inch cubes, then transfer to a blender.
2. Step 2: Add 1 diced red bell pepper, 1/4 cup finely chopped red onion, 1 minced garlic clove, 2 tbsp sherry vinegar, 3 tbsp extra-virgin olive oil, and 1/4 cup chopped fresh cilantro to the blender.
3. Step 3: Blend until completely smooth, adding 1/2 cup chilled water as needed to reach a pourable consistency, then season with 1/2 tsp salt and 1/4 tsp black pepper, blending once more to combine.