Green Zebra Tomato & Cucumber Gazpacho
A refreshing, chilled soup featuring the tangy sweetness of Green Zebra tomatoes paired with crisp cucumber and a hint of mint. This spanish-inspired salads (vegan) ready in about 20 minutes pairs diced Green Zebra tomatoes, medium, peeled and diced Cucumber, finely diced Red onion into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 120 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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
- 1 lb, diced Green Zebra tomatoes
- 1 medium, peeled and diced Cucumber
- 1/4 cup, finely diced Red onion
- 3 tbsp, chopped Fresh mint
- 2 tbsp, chopped Cilantro
- 2 tbsp Red wine vinegar
- 1 tbsp Extra virgin olive oil
- 1 cup Chilled vegetable broth
- 1/2 tsp Kosher salt
- 1/4 tsp Black pepper
Instructions
- Step 1: In a blender, combine 1 lb diced Green Zebra tomatoes, 1 peeled and diced medium cucumber, 1/4 cup finely diced red onion, 3 tbsp chopped mint, and 2 tbsp chopped cilantro.
- Step 2: Add 2 tbsp red wine vinegar, 1 tbsp olive oil, 1 cup chilled vegetable broth, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Blend on low speed for 30 seconds, then increase to high and blend until completely smooth, scraping down sides as needed.
- Step 3: Strain the mixture through a fine-mesh sieve into a bowl, pressing gently with a spoon to extract all liquid and remove any seeds or pulp. Discard solids.
- Step 4: Cover and refrigerate for at least 2 hours to chill thoroughly and allow flavors to meld.
- Step 5: Before serving, adjust seasoning with additional salt or vinegar if desired. Serve cold in chilled bowls with a small mint leaf garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Green Zebra Tomato & Cucumber Gazpacho 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 Green Zebra Tomato & Cucumber 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 diced green zebra tomatoes from drying out.
Can I substitute ingredients in Green Zebra Tomato & Cucumber 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 Green Zebra Tomato & Cucumber 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 Green Zebra Tomato & Cucumber Gazpacho vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Best recipe I've made this month.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
