Cucumber & Tomato Gazpacho with Fresh Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A chilled, garden-fresh soup featuring ripe tomatoes, cucumbers, and aromatic herbs. This spanish-inspired soups ready in about 25 minutes pairs medium, chopped Ripe tomatoes, medium, peeled and chopped Cucumber, finely chopped Red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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 medium, chopped Ripe tomatoes
• 1 medium, peeled and chopped Cucumber
• 1/2 cup, finely chopped Red onion
• 1/4 cup, chopped Fresh cilantro
• 3 tbsp Extra-virgin olive oil
• 2 tbsp Red wine vinegar
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/4 cup Cold water
• 1/4 cup, for garnish Croutons

Instructions

1. Step 1: In a blender, combine chopped tomatoes, cucumber, red onion, cilantro, 3 tbsp olive oil, red wine vinegar, salt, and black pepper. Blend on low speed for 1 minute until mostly smooth.
2. Step 2: Add 1/4 cup cold water and blend again until very smooth and well combined.
3. Step 3: Strain mixture through a fine-mesh sieve into a bowl, pressing with a spoon to extract all liquid. Discard solids.
4. Step 4: Refrigerate for at least 2 hours to chill and allow flavors to meld. Adjust seasoning if needed before serving, and garnish with 1/4 cup croutons.