Chili-Infused Tomato Gazpacho with Cucumber and Jalapeño
A refreshing cold tomato soup with a spicy kick from fresh jalapeño and smoky chili flakes, perfect for hot weather days. This spanish-inspired soups (vegetarian, gluten free) ready in about 15 minutes pairs medium, peeled and diced cucumber, medium, finely chopped red onion, minced garlic cloves 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 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 (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
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chili-Infused Tomato Gazpacho with Cucumber and Jalapeño 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 Chili-Infused Tomato Gazpacho with Cucumber and Jalapeño?
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 minced garlic cloves from drying out.
Can I substitute ingredients in Chili-Infused Tomato Gazpacho with Cucumber and Jalapeño?
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 Chili-Infused Tomato Gazpacho with Cucumber and Jalapeño 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 Chili-Infused Tomato Gazpacho with Cucumber and Jalapeño vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
