Cucumber and Heirloom Tomato Gazpacho

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A chilled summer soup featuring crisp cucumbers, juicy tomatoes, and a hint of fresh dill for refreshment. This spanish-inspired soups (vegetarian) ready in about 20 minutes pairs large ripe heirloom tomatoes, medium cucumbers, medium 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 ripe heirloom tomatoes
• 1 medium cucumbers
• 1/2 medium red bell pepper
• 1/4 medium red onion
• 2 tbsp fresh dill
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1/2 cup cold water
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Step 1: Chop 4 large ripe heirloom tomatoes, 1 medium peeled cucumber, 1/2 medium red bell pepper, and 1/4 medium red onion into 1/2-inch pieces and place in a blender.
2. Step 2: Add 2 tbsp fresh dill, 3 tbsp extra virgin olive oil, 2 tbsp red wine vinegar, 1/2 cup cold water, 1/4 tsp sea salt, and 1/8 tsp freshly ground black pepper to the blender.
3. Step 3: Blend on high for 1-2 minutes until completely smooth, scraping down the sides once. Chill for at least 2 hours before serving to allow flavors to meld.