Cold Tomato Cucumber Gazpacho

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A refreshing, chilled soup featuring ripe tomatoes, cucumbers, and bell peppers, perfect for hot days with a hint of fresh basil. This spanish-inspired soups ready in about 15 minutes pairs tomatoes, cucumber, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, 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 large, chopped tomatoes
• 1, peeled and chopped cucumber
• 1/2, chopped red bell pepper
• 1/4 cup, finely chopped red onion
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 clove, minced garlic
• 1/4 cup, chopped basil
• 1/2 cup water
• 1/4 tsp salt
• pinch black pepper

Instructions

1. Step 1: In a food processor, combine 4 chopped tomatoes, 1 chopped cucumber, 1/2 chopped red bell pepper, 1/4 cup finely chopped red onion, 1 minced garlic clove, and 1/4 cup chopped basil. Process until smooth, scraping sides.
2. Step 2: With processor running, slowly drizzle in 3 tbsp olive oil and 2 tbsp red wine vinegar, then process until emulsified.
3. Step 3: Transfer to a bowl, stir in 1/2 cup cold water, 1/4 tsp salt, and a pinch of black pepper. Cover and refrigerate 2 hours to chill and meld flavors.
4. Step 4: Serve cold in chilled bowls, garnished with extra basil if desired.