Blended Tomato and Cucumber Gazpacho with Dill

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing cold soup made with garden-fresh tomatoes, cucumber, and dill, perfect for hot days. This spanish-inspired soups (vegetarian) ready in about 15 minutes blends ripe tomatoes, cucumber, red onion 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 120 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.

★ 4.2 (14 ratings) Prep: 15 min Serves 4 Spanish cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a blender, combine 4 large chopped tomatoes, 1/2 peeled and chopped cucumber, 1/4 cup chopped red onion, and 1/4 cup chopped dill. Blend until smooth, scraping down sides as needed.
  2. Step 2: With blender running, slowly pour in 3 tbsp olive oil and 2 tbsp red wine vinegar.
  3. Step 3: Season with 1/2 tsp salt and 1/4 tsp black pepper, then blend for 30 seconds.
  4. Step 4: Add 1/2 cup cold water and blend until desired consistency is reached (add more water if too thick).
  5. Step 5: Refrigerate for at least 2 hours to allow flavors to meld before serving.

Frequently asked questions

How long does Blended Tomato and Cucumber Gazpacho with Dill take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Almost all of that is prep — once everything is in the blender it is under a minute to smooth. Portion the fruit into freezer bags ahead so mornings are just dump-and-blend.

How do I store leftover Blended Tomato and Cucumber Gazpacho with Dill?

Smoothies are best within a few minutes of blending, but they keep in a sealed jar in the fridge for up to 24 hours — fill it to the top so there is no air gap and shake before drinking, since separation is normal. For longer storage, freeze in an ice-cube tray and re-blend with a splash of liquid. Never reheat.

Can I substitute ingredients in Blended Tomato and Cucumber Gazpacho with Dill?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Blended Tomato and Cucumber Gazpacho with Dill for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Blended Tomato and Cucumber Gazpacho with Dill vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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