Edible Flower Gazpacho with Cucumber & Tomato

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

A chilled soup featuring garden-fresh tomatoes, cucumber, and edible flowers for a refreshing, colorful starter. This spanish-inspired soups (vegetarian) ready in about 25 minutes pairs ripe tomatoes, cucumber, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 95 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 cups, chopped ripe tomatoes
• 1/2 cup, peeled and diced cucumber
• 1/4 cup, chopped red bell pepper
• 2 tbsp, finely sliced fresh chives
• 1/4 cup, picked and rinsed edible flowers (nasturtiums or pansies)
• 1/2 cup, peeled and diced cucumber
• 1 tbsp red wine vinegar
• 2 tbsp extra-virgin olive oil
• 1/4 tsp sea salt
• 1/8 tsp cracked black pepper

Instructions

1. Step 1: In a blender, combine tomatoes, cucumber, red bell pepper, chives, and 1/4 cup of the edible flowers. Blend until completely smooth, scraping down sides as needed.
2. Step 2: Transfer to a bowl, then whisk in red wine vinegar, olive oil, sea salt, and black pepper until fully incorporated and emulsified.
3. Step 3: Chill the gazpacho for at least 2 hours to allow flavors to deepen and the soup to thicken slightly.
4. Step 4: Just before serving, gently fold in remaining 1/4 cup of edible flowers and garnish with additional flowers.