Cold Cucumber and Tomato Gazpacho with Mint and Feta

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A chilled Spanish-inspired soup blending fresh cucumbers, tomatoes, and herbs, topped with salty feta for a refreshing summer starter. This Spanish-inspired soup recipe (vegetarian), 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 140 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

• 4 cups chopped ripe tomatoes
• 2 medium, peeled and chopped cucumber
• 1, chopped red bell pepper
• 1/2 small, chopped red onion
• 1/4 cup, chopped fresh mint leaves
• 3 tbsp fresh lemon juice
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta cheese
• 1/2 cup cold water

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

Instructions

1. Step 1: In a blender, combine 4 cups chopped ripe tomatoes, 2 peeled and chopped cucumbers, 1 chopped red bell pepper, 1/2 small chopped red onion, and 1/4 cup chopped fresh mint leaves. Pulse until smooth but slightly textured.
2. Step 2: Add 3 tbsp fresh lemon juice, 1/4 cup extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp salt, 1/2 tsp black pepper, and 1/2 cup cold water to the blender. Blend again until fully combined and smooth.
3. Step 3: Taste and adjust seasoning if needed. Transfer the gazpacho to a large bowl or pitcher and refrigerate for at least 2 hours to chill and let flavors meld.
4. Step 4: Before serving, stir the gazpacho, then ladle into bowls and garnish each with 1/2 cup crumbled feta cheese and a few mint leaves for a cool, bright summer soup.