Gazpacho Andaluz with Fresh Tomato and Cucumber

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A chilled Spanish soup blending ripe tomatoes, crisp cucumber, and bell pepper for a refreshing summer starter. This Spanish recipe (vegetarian, gluten free), ready in about 15 minutes, pairs ripe tomatoes, cucumber, and red bell pepper for a weeknight-friendly dinner. Each serving lands at about 90 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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 medium cucumber, peeled and chopped
• 1 medium red bell pepper, chopped
• 1 small red onion, chopped
• 2 garlic cloves, minced
• 3 tbsp sherry vinegar
• 1/4 cup extra virgin olive oil
• 1 cup cold water
• 1 tsp salt
• 1/2 tsp black pepper
• 4 fresh basil leaves, chopped, for garnish

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Instructions

1. Step 1: Combine 6 cups chopped ripe tomatoes, 1 medium peeled and chopped cucumber, 1 medium chopped red bell pepper, 1 chopped small red onion, and 2 minced garlic cloves in a blender.
2. Step 2: Add 3 tbsp sherry vinegar, 1/4 cup extra virgin olive oil, 1 cup cold water, 1 tsp salt, and 1/2 tsp black pepper. Blend on high speed for 2-3 minutes until smooth but still slightly textured.
3. Step 3: Taste and adjust seasoning with additional salt or vinegar if desired.
4. Step 4: Chill the gazpacho in the refrigerator for at least 2 hours to allow flavors to meld and serve cold.
5. Step 5: Pour into bowls and garnish each with chopped fresh basil leaves just before serving.