Chilled Gazpacho with Cucumber Ribbons

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A layered chilled soup finished with crisp, clear cucumber ribbons. This spanish-inspired salads 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 95 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

• 4 medium ripe tomatoes
• 1 cucumber
• 1/2 red bell pepper
• 1/4 cup red onion
• 1 cucumber
• 2 tbsp extra-virgin olive oil
• 1 tbsp sherry vinegar
• 1 tsp dill

Instructions

1. Step 1: Core and chop 4 medium ripe tomatoes into 1/2-inch cubes, then pulse in a food processor until finely chopped but not pureed.
2. Step 2: Thinly slice 1 cucumber into paper-thin ribbons using a vegetable peeler, then layer them over a chilled serving bowl.
3. Step 3: Blend 1/2 cup diced red bell pepper, 1/4 cup diced red onion, 2 tbsp extra-virgin olive oil, 1 tbsp sherry vinegar, and 1 tsp fresh dill until smooth, then pour this mixture over the cucumber ribbons.
4. Step 4: Gently spoon the chopped tomato mixture on top to create distinct layers, ensuring the cucumber ribbons remain visible as the soup is served.