Chilled Summer Tomato and Cucumber Gazpacho
A refreshing cold soup blending ripe summer tomatoes and crisp cucumbers, perfect for hot days with bright, tangy flavors. This mediterranean-inspired soups (vegetarian) ready in about 15 minutes pairs chopped ripe tomatoes, finely chopped red onion, chopped fresh basil leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 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 cups chopped ripe tomatoes
- 1 medium, peeled and diced English cucumber
- 1 small, seeded and chopped red bell pepper
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh basil leaves
- 2 minced garlic cloves
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup cold water
- 1 tbsp lemon juice
Instructions
- Step 1: Place 4 cups chopped ripe tomatoes, 1 medium peeled and diced English cucumber, 1 small seeded and chopped red bell pepper, and 1/4 cup finely chopped red onion into a blender or food processor.
- Step 2: Add 2 minced garlic cloves, 1/4 cup chopped fresh basil leaves, 3 tbsp extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp salt, and 1/2 tsp black pepper to the blender.
- Step 3: Pour in 1/2 cup cold water and 1 tbsp lemon juice. Blend on high speed until the mixture is smooth but still has a slight texture, about 1 minute.
- Step 4: Taste and adjust seasoning with more salt or vinegar if needed. Chill the soup in the refrigerator for at least 2 hours to allow flavors to meld and serve cold.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chilled Summer Tomato and Cucumber Gazpacho 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 Summer Tomato and Cucumber Gazpacho?
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 chopped ripe tomatoes from drying out.
Can I substitute ingredients in Chilled Summer Tomato and Cucumber Gazpacho?
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 Summer Tomato and Cucumber Gazpacho 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 Chilled Summer Tomato and Cucumber Gazpacho vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
