Denver Garden Gazpacho with Cucumber and Herb Infusion
A refreshing chilled soup made with ripe garden tomatoes, crisp cucumbers, and a hint of fresh cilantro, perfect for Colorado summer evenings. This spanish-inspired soups ready in about 25 minutes pairs (about 40g), finely chopped Red onion, chopped Fresh cilantro, minced Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 85 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
- 3 medium (about 1 lb / 450g), chopped Ripe tomatoes
- 1 medium (about 8 oz / 225g), peeled and chopped Cucumber
- 1/2 medium (about 3 oz / 85g), chopped Red bell pepper
- 1/4 cup (about 40g), finely chopped Red onion
- 2 tbsp, chopped Fresh cilantro
- 1 clove, minced Garlic
- 2 tbsp Olive oil
- 1 tbsp Red wine vinegar
- 1/4 tsp Sea salt
- 1/8 tsp Black pepper
Instructions
- Step 1: Combine chopped tomatoes, cucumber, bell pepper, red onion, cilantro, minced garlic, olive oil, red wine vinegar, sea salt, and black pepper in a blender.
- Step 2: Blend on low for 30 seconds, then increase to high and blend for 1-2 minutes until completely smooth and well combined, scraping down sides as needed.
- Step 3: Taste and adjust seasoning, adding more salt or vinegar if desired, then transfer to a bowl and refrigerate for at least 2 hours to chill and allow flavors to meld.
- Step 4: Before serving, garnish with 1/4 cup diced cucumber and a small sprig of fresh cilantro for a vibrant finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Denver Garden Gazpacho with Cucumber and Herb Infusion take to make?
Total time is about 25 minutes (25 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 Denver Garden Gazpacho with Cucumber and Herb Infusion?
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 chopped fresh cilantro from drying out.
Can I substitute ingredients in Denver Garden Gazpacho with Cucumber and Herb Infusion?
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 Denver Garden Gazpacho with Cucumber and Herb Infusion 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.
What goes well with Denver Garden Gazpacho with Cucumber and Herb Infusion?
Spanish soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★★
Used half the salt and it was still plenty flavorful.
