Classic Spanish Gazpacho with Fresh Vegetables

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing cold soup blending ripe tomatoes, cucumbers, and peppers with a touch of garlic and sherry vinegar, perfect for warm days. This Spanish-inspired no-cook recipe (vegetarian, gluten free), ready in about 15 minutes, pairs ripe tomatoes, quartered, cucumber, peeled and chopped, red bell pepper, seeded and chopped 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.

Prep: 15 min Serves 6 Spanish cuisine 120 cal/serving

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Ingredients

6 medium (about 2.5 lbs) ripe tomatoes, quartered
1 medium cucumber, peeled and chopped
1 medium red bell pepper, seeded and chopped
1/2 small red onion, chopped
2 garlic cloves
1/4 cup extra virgin olive oil
3 tbsp sherry vinegar
1 cup cold water
1 tsp salt
1/2 tsp black pepper
2 slices day-old white bread, crust removed and torn into pieces
2 tbsp chopped fresh parsley (for garnish)

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Instructions

Step 1: In a blender, combine 6 quartered ripe tomatoes, 1 peeled and chopped cucumber, 1 chopped red bell pepper, 1/2 chopped red onion, 2 garlic cloves, and 2 slices torn white bread. Blend until smooth.
Step 2: With blender running, slowly add 1/4 cup extra virgin olive oil, 3 tbsp sherry vinegar, 1 cup cold water, 1 tsp salt, and 1/2 tsp black pepper. Continue blending until mixture is fully emulsified and smooth.
Step 3: Taste and adjust seasoning if needed. Chill the gazpacho in the refrigerator for at least 2 hours to develop flavors.
Step 4: Serve cold, garnished with 2 tbsp chopped fresh parsley and optional diced cucumber or bell pepper.