Cold Spanish Gazpacho with Cucumber and Red Bell Pepper

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

Refreshing chilled tomato soup blending fresh cucumbers, sweet red bell peppers, and a hint of sherry vinegar for a bright summer starter. This Spanish-inspired soup recipe (vegetarian), ready in about 15 minutes, pairs ripe tomatoes, chopped, cucumber, peeled and diced, 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 90 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 ripe tomatoes, chopped
• 1 cup cucumber, peeled and diced
• 1 cup red bell pepper, seeded and chopped
• 1/4 cup red onion, chopped
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup cold water
• 4 leaves, chopped fresh basil leaves

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Instructions

1. Step 1: In a blender, combine 4 cups chopped ripe tomatoes, 1 cup peeled and diced cucumber, 1 cup chopped red bell pepper, and 1/4 cup chopped red onion. Blend until smooth but still slightly textured.
2. Step 2: With the blender running, slowly add 1/4 cup extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. Blend until well incorporated.
3. Step 3: Add 1/2 cup cold water to the blender and pulse a few times to adjust consistency. Transfer the gazpacho to a bowl, stir in 4 chopped fresh basil leaves, cover, and chill in the refrigerator for at least 2 hours before serving.