Chili-Infused Tomato Gazpacho with Cucumber and Jalapeño

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

A refreshing cold tomato soup with a spicy kick from fresh jalapeño and smoky chili flakes, perfect for hot weather days. This Spanish-inspired soup recipe (vegetarian, gluten free), ready in about 15 minutes, pairs ripe tomatoes, cucumber, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 (about 2 lbs), roughly chopped ripe tomatoes
• 1 medium, peeled and diced cucumber
• 1 small, seeded and chopped red bell pepper
• 1 small, seeded and finely chopped jalapeño pepper
• 1/4 medium, finely chopped red onion
• 2, minced garlic cloves
• 3 tbsp red wine vinegar
• 1/4 cup extra virgin olive oil
• 1 tsp chili flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup cold water
• 2 tbsp chopped, for garnish fresh cilantro

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Combine 4 large chopped ripe tomatoes, 1 medium peeled and diced cucumber, 1 small chopped red bell pepper, 1 small seeded and finely chopped jalapeño pepper, 1/4 medium finely chopped red onion, and 2 minced garlic cloves in a blender.
2. Step 2: Add 3 tbsp red wine vinegar, 1/4 cup extra virgin olive oil, 1 tsp chili flakes, 1 tsp salt, 1/2 tsp black pepper, and 1/2 cup cold water to the blender. Puree until smooth but still slightly textured, about 1 minute.
3. Step 3: Transfer the gazpacho to a large bowl or pitcher, cover, and refrigerate for at least 2 hours to chill and allow flavors to meld.
4. Step 4: Before serving, stir the gazpacho and ladle into chilled bowls. Garnish each serving with 2 tbsp chopped fresh cilantro for a fresh herbal note.