Cold Spanish Gazpacho with Cucumber and Red Bell Pepper
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 soups (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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cold Spanish Gazpacho with Cucumber and Red Bell Pepper 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 Spanish Gazpacho with Cucumber and Red Bell Pepper?
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 ripe tomatoes, chopped from drying out.
Can I substitute ingredients in Cold Spanish Gazpacho with Cucumber and Red Bell Pepper?
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 Spanish Gazpacho with Cucumber and Red Bell Pepper 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 Spanish Gazpacho with Cucumber and Red Bell Pepper 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.
