Cherry Tomato & Cucumber Gazpacho

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A refreshing cold soup featuring garden-fresh cherry tomatoes and crisp cucumbers, ideal for summer evenings. This spanish-inspired salads ready in about 20 minutes pairs Cherry tomatoes, Cucumber, Red onion 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 120 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

• 2 cups, halved Cherry tomatoes
• 1 medium, peeled and diced into 1/2-inch cubes Cucumber
• 1/4 cup, finely diced Red onion
• 1/4 cup, chopped Fresh cilantro
• 2 tbsp Red wine vinegar
• 3 tbsp Olive oil
• 1 clove, minced Garlic
• 1/2 tsp Salt
• 1/4 tsp Freshly ground black pepper

Instructions

1. Step 1: Combine 2 cups halved cherry tomatoes, 1 cup diced cucumber, 1/4 cup diced red onion, and 1/4 cup chopped cilantro in a food processor.
2. Step 2: Add 2 tbsp red wine vinegar, 3 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Pulse until smooth but still slightly textured, scraping down the sides as needed.
3. Step 3: Transfer to a bowl, cover, and refrigerate for at least 2 hours to allow flavors to meld and the soup to chill completely. Stir well before serving.