Garden Vegetable Gazpacho with Basil
A chilled soup made with garden-fresh tomatoes, cucumbers, and basil for a refreshing summer meal. This spanish-inspired soups ready in about 20 minutes pairs medium ripe tomatoes, medium cucumber, red bell pepper 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 medium ripe tomatoes
- 1 medium cucumber
- 1/2 red bell pepper
- 1/4 red onion
- 3 tbsp, chopped fresh basil
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 clove, minced garlic
- 1/4 tsp salt
- 1/2 cup cold water
Instructions
- Step 1: Chop 2 medium ripe tomatoes, 1 medium peeled cucumber, 1/2 red bell pepper, and 1/4 red onion into small, even pieces; transfer to a blender.
- Step 2: Add 3 tbsp fresh basil, 3 tbsp extra virgin olive oil, 2 tbsp red wine vinegar, 1 minced garlic clove, and 1/4 tsp salt to the blender, then pulse until mostly smooth but still slightly textured.
- Step 3: Stir in 1/2 cup cold water until the soup reaches desired consistency; refrigerate for at least 2 hours before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Garden Vegetable Gazpacho with Basil take to make?
Total time is about 20 minutes (20 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 Vegetable Gazpacho with Basil?
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 medium ripe tomatoes from drying out.
Can I substitute ingredients in Garden Vegetable Gazpacho with Basil?
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 Vegetable Gazpacho with Basil 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 Vegetable Gazpacho with Basil?
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
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
