Cold Cucumber and Tomato Gazpacho with Mint and Feta
A chilled Spanish-inspired soup blending fresh cucumbers, tomatoes, and herbs, topped with salty feta for a refreshing summer starter. This spanish-inspired soups (vegetarian) ready in about 15 minutes pairs chopped ripe tomatoes, medium, peeled and chopped cucumber, chopped 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
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cold Cucumber and Tomato Gazpacho with Mint and Feta 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 Cold Cucumber and Tomato Gazpacho with Mint and Feta?
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 Cold Cucumber and Tomato Gazpacho with Mint and Feta?
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 Cold Cucumber and Tomato Gazpacho with Mint and Feta 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.
Is Cold Cucumber and Tomato Gazpacho with Mint and Feta 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.
