Chilled Spanish Gazpacho with Cucumber and Tomato
Refreshing cold soup blending ripe tomatoes, crisp cucumber, and bell pepper, accented with sherry vinegar and olive oil. This spanish-inspired soups (vegan, gluten free) ready in about 15 minutes pairs medium, chopped red onion, minced garlic cloves, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, 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
- 6 medium (about 2 lbs), cored and quartered ripe tomatoes
- 1 medium (about 8 oz), peeled and chopped cucumber
- 1 medium, seeded and chopped red bell pepper
- 1/4 medium, chopped red onion
- 2 cloves, minced garlic cloves
- 1/4 cup extra virgin olive oil
- 3 tbsp sherry vinegar
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 cup cold water
- 2 tbsp, chopped (optional) fresh basil leaves
Instructions
- Step 1: Combine 6 quartered ripe tomatoes, 1 peeled and chopped medium cucumber, 1 chopped medium red bell pepper, 1/4 chopped red onion, and 2 minced garlic cloves in a blender.
- Step 2: Add 1/4 cup extra virgin olive oil, 3 tbsp sherry vinegar, 1 tsp sea salt, 1/2 tsp black pepper, and 1 cup cold water to the blender.
- Step 3: Blend on high speed for 2 minutes until the mixture is smooth but still slightly textured.
- Step 4: Taste and adjust seasoning with additional salt or vinegar if needed.
- Step 5: Transfer the gazpacho to a large bowl, cover, and refrigerate for at least 2 hours to chill and develop flavors.
- Step 6: Before serving, stir in 2 tbsp chopped fresh basil leaves if using, and serve cold with crusty bread or garnishes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chilled Spanish Gazpacho with Cucumber and Tomato 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 Chilled Spanish Gazpacho with Cucumber and Tomato?
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 medium, chopped red onion from drying out.
Can I substitute ingredients in Chilled Spanish Gazpacho with Cucumber and Tomato?
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 Chilled Spanish Gazpacho with Cucumber and Tomato for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Chilled Spanish Gazpacho with Cucumber and Tomato vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
