Cucumber-Tomato Gazpacho with Fresh Cilantro

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A refreshing, chilled soup featuring crisp cucumbers, ripe tomatoes, and bright cilantro—perfect for Tucson's warm climate. This spanish-inspired soups ready in about 20 minutes pairs large cucumber, medium tomato, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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

• 2 large cucumber
• 2 medium tomato
• 1/2 cup red onion
• 1/4 cup cilantro
• 2 tbsp red wine vinegar
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup seedless cucumber
• 1/4 cup tomato

Instructions

1. Step 1: Peel and dice 2 large cucumbers. Dice 2 medium tomatoes. Finely chop 1/2 cup red onion. In a blender, combine cucumbers, tomatoes, red onion, 1/4 cup chopped cilantro, 2 tbsp red wine vinegar, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Blend until smooth, then chill for 30 minutes.
2. Step 2: Before serving, stir in 1 cup diced seedless cucumber and 1/4 cup diced tomato for extra texture. Taste and adjust seasoning with salt and pepper as needed. Serve chilled in bowls.