Cucumber-Dill Gazpacho with Tomato

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A chilled, vibrant soup featuring crisp cucumbers, ripe tomatoes, and fresh dill, perfect for hot days. This mediterranean-inspired soups ready in about 20 minutes pairs chopped ripe tomatoes, finely diced red onion, chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 85 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

• 2 (1 lb total), peeled and chopped cucumbers
• 2 cups, chopped ripe tomatoes
• 1/4 cup, finely diced red onion
• 3 tbsp, chopped fresh dill
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1/2 cup cold water
• 1 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a food processor, combine 2 cups chopped cucumbers, 2 cups chopped tomatoes, 1/4 cup diced red onion, and 3 tbsp chopped dill. Pulse until finely chopped but not pureed.
2. Step 2: Add 1/4 cup red wine vinegar, 1/4 cup olive oil, 1/2 cup cold water, 1 tsp salt, and 1/4 tsp black pepper. Process until smooth, scraping down sides as needed.
3. Step 3: Transfer to a bowl, cover, and refrigerate for at least 2 hours to chill and meld flavors.
4. Step 4: Adjust seasoning with additional salt or pepper before serving. Garnish with extra dill.