Classic Gazpacho with Cucumber and Tomato

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing, chilled soup made with ripe tomatoes, cucumber, bell pepper, and a hint of garlic, perfect for hot summer days. This spanish-inspired soups ready in about 25 minutes pairs 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 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.

★ 3.9 (13 ratings) Prep: 25 min Serves 6 Spanish cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a blender, combine 4 large tomatoes (chopped), 1 cucumber (peeled and chopped), 1 red bell pepper (chopped), 1/4 cup red onion (chopped), and 2 garlic cloves (minced). Blend until smooth.
  2. Step 2: Add 1/4 cup olive oil, 1/4 cup red wine vinegar, 1 tsp salt, 1/2 tsp black pepper, and 2 cups water to the blender. Blend until well combined and smooth.
  3. Step 3: Strain the mixture through a fine-mesh sieve into a bowl, pressing with a spoon to extract all liquid. Discard solids.
  4. Step 4: Chill gazpacho in the refrigerator for at least 2 hours to meld flavors.
  5. Step 5: Just before serving, stir in 1/4 cup fresh basil (chopped).
  6. Step 6: Serve cold in bowls, garnished with additional basil if desired.

Frequently asked questions

How long does Classic Gazpacho with Cucumber and Tomato take to make?

Total time is about 25 minutes (25 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 Classic 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 tomatoes from drying out.

Can I substitute ingredients in Classic 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 Classic 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.

What goes well with Classic Gazpacho with Cucumber and Tomato?

Spanish soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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