Garden Gazpacho with Cucumber and Herb Infusion

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 25 min Serves 4 Spanish cuisine 85 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Before serving, garnish with 1/4 cup diced cucumber and a small sprig of fresh cilantro for a vibrant finish.

Frequently asked questions

How long does 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 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 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 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 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.

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