Chickpea and Tomato Gazpacho Soup
A refreshing chilled gazpacho soup blending ripe tomatoes and hearty chickpeas with a touch of garlic and herbs. This spanish-inspired vegetarian (vegetarian) ready in about 15 minutes pairs large, chopped ripe tomatoes, drained and rinsed canned chickpeas, small, peeled and diced cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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
- 4 large, chopped ripe tomatoes
- 1 cup, drained and rinsed canned chickpeas
- 1 small, peeled and diced cucumber
- 1 small, diced red bell pepper
- 1/4 cup finely chopped red onion
- 2 minced garlic cloves
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 cup cold water
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped, plus extra for garnish fresh basil
Instructions
- Step 1: In a blender, combine 4 large chopped ripe tomatoes, 1 cup drained canned chickpeas, 1 small peeled and diced cucumber, 1 small diced red bell pepper, 1/4 cup finely chopped red onion, and 2 minced garlic cloves. Blend until smooth but still slightly textured.
- Step 2: Add 2 tbsp red wine vinegar, 3 tbsp olive oil, 1 cup cold water, 1 tsp salt, and 1/2 tsp black pepper to the blender. Pulse a few times to combine evenly.
- Step 3: Stir in 2 tbsp chopped fresh basil by hand, then transfer the soup to a large bowl. Cover and refrigerate for at least 2 hours until well chilled.
- Step 4: Serve the gazpacho cold, garnished with additional chopped fresh basil and a drizzle of olive oil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chickpea and Tomato Gazpacho Soup take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chickpea and Tomato Gazpacho Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, chopped ripe tomatoes from drying out.
Can I substitute ingredients in Chickpea and Tomato Gazpacho Soup?
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 Chickpea and Tomato Gazpacho Soup 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 Chickpea and Tomato Gazpacho Soup 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.
