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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
