Garlic and Tomato Spanish Gazpacho
A refreshing cold Spanish soup blending ripe tomatoes, crisp cucumber, and bold garlic for a perfect summer appetizer. This spanish-inspired soups (vegetarian) ready in about 15 minutes pairs ripe tomatoes, chopped, medium red bell pepper, chopped, red onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 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
- 6 cups ripe tomatoes, chopped
- 1 large (about 2 cups) cucumber, peeled and chopped
- 1 medium red bell pepper, chopped
- 1/2 cup red onion, chopped
- 2 cloves minced garlic cloves
- 1/4 cup extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 cup cold water
- 1 tsp salt
- 1/2 tsp black pepper
- 4 leaves fresh basil leaves for garnish
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a blender, combine 6 cups chopped ripe tomatoes, 2 cups peeled and chopped cucumber, 1 medium chopped red bell pepper, 1/2 cup chopped red onion, and 2 minced garlic cloves. Blend until smooth but still slightly textured.
- Step 2: Add 1/4 cup extra virgin olive oil, 3 tbsp red wine vinegar, 1 cup cold water, 1 tsp salt, and 1/2 tsp black pepper to the blender. Pulse briefly to mix and emulsify the soup.
- Step 3: Transfer the gazpacho to a large bowl, cover, and refrigerate for at least 2 hours to chill and allow flavors to meld.
- Step 4: Before serving, stir the soup and adjust seasoning if needed. Serve cold, garnished with 4 fresh basil leaves torn and sprinkled over the top.
Frequently asked questions
How long does Garlic and Tomato Spanish Gazpacho take to make?
Total time is about 15 minutes (15 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 Garlic and Tomato Spanish Gazpacho?
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 ripe tomatoes, chopped from drying out.
Can I substitute ingredients in Garlic and Tomato Spanish Gazpacho?
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 Garlic and Tomato Spanish Gazpacho 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.
Is Garlic and Tomato Spanish Gazpacho vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
