Cool Garden Gazpacho
A refreshing, chilled soup made with ripe garden tomatoes, cucumbers, and bell peppers for a perfect summer meal. This spanish-inspired soups (vegetarian) ready in about 20 minutes pairs diced ripe tomatoes, peeled and diced cucumber, seeded and diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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 cups, diced ripe tomatoes
- 1, peeled and diced cucumber
- 1, seeded and diced red bell pepper
- 1/2, finely chopped red onion
- 2 tbsp red wine vinegar
- 3 tbsp extra-virgin olive oil
- 1 clove, minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup, chopped fresh basil
- 1/2 cup (optional) vegetable broth
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a food processor, combine 4 cups diced ripe tomatoes, 1 cucumber peeled and diced, 1 red bell pepper seeded and diced, 1/2 red onion finely chopped, 2 tbsp red wine vinegar, 3 tbsp extra-virgin olive oil, 1 clove garlic minced, 1/2 tsp salt, and 1/4 tsp black pepper. Process until smooth, stopping to scrape down the sides as needed.
- Step 2: Transfer to a bowl and stir in 1/4 cup fresh basil and 1/2 cup vegetable broth (if using) until fully incorporated.
- Step 3: Cover and refrigerate for at least 2 hours to allow flavors to meld. Serve chilled in bowls.
Frequently asked questions
How long does Cool Garden Gazpacho take to make?
Total time is about 20 minutes (20 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 Cool Garden Gazpacho?
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 diced ripe tomatoes from drying out.
Can I substitute ingredients in Cool Garden Gazpacho?
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 Cool Garden Gazpacho for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Cool Garden Gazpacho 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.
What others are saying
- ★★★★★
I've tried many soups recipes and this is hands down the best.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
