Gazpacho Andaluz with Fresh Tomato and Cucumber

By Lauren Mitchell, Test Kitchen Director · Reviewed 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 (vegetarian, gluten free) ready in about 15 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 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 "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, chopped ripe tomatoes
• 1 medium, peeled and chopped cucumber
• 1 medium, chopped red bell pepper
• 1, chopped small red onion
• 2, minced garlic cloves
• 3 tbsp sherry vinegar
• 1/4 cup extra virgin olive oil
• 1 cup cold water
• 1 tsp salt
• 1/2 tsp black pepper
• 4, chopped, for garnish fresh basil leaves

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.