Bunnings Garden Fresh Gazpacho

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

A refreshing, chilled soup packed with ripe tomatoes, cucumber, and garden herbs. This spanish-inspired salads (vegetarian) ready in about 20 minutes pairs ripe tomatoes, cucumber, red 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 70 calories and feeds 4, 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 cups diced ripe tomatoes
• 1/2 cup diced cucumber
• 1/4 cup diced red bell pepper
• 1/4 cup finely diced red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1 tsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a blender, combine 3 cups diced tomatoes, 1/2 cup diced cucumber, 1/4 cup diced red bell pepper, and 1/4 cup finely diced red onion.
2. Step 2: Blend on low speed until smooth, then add 2 tbsp chopped cilantro, 1 tbsp lime juice, 1 tsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper.
3. Step 3: Blend again until fully combined and vibrant green. Taste and adjust seasoning if needed.
4. Step 4: Transfer to a bowl, cover, and chill in the refrigerator for at least 2 hours (or up to 24 hours) before serving to allow flavors to meld.