Chilled Spanish Gazpacho with Cucumber and Tomato

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Refreshing cold soup blending ripe tomatoes, crisp cucumber, and bell pepper, accented with sherry vinegar and olive oil. This Spanish-inspired soup recipe (vegan, 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 6, 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

• 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

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

Instructions

1. 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.
2. 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.
3. Step 3: Blend on high speed for 2 minutes until the mixture is smooth but still slightly textured.
4. Step 4: Taste and adjust seasoning with additional salt or vinegar if needed.
5. Step 5: Transfer the gazpacho to a large bowl, cover, and refrigerate for at least 2 hours to chill and develop flavors.
6. Step 6: Before serving, stir in 2 tbsp chopped fresh basil leaves if using, and serve cold with crusty bread or garnishes.