Herb-Infused Garden Center Tomato Gazpacho

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A chilled soup featuring Denver-grown tomatoes, cucumber, and garden herbs, perfect for summer evenings. This spanish-inspired salads ready in about 20 minutes pairs diced Ripe tomatoes, diced Cucumber, diced Red bell pepper 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 180 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

• 3 cups diced Ripe tomatoes
• 1/2 cup diced Cucumber
• 1/4 cup diced Red bell pepper
• 1/4 cup finely diced Red onion
• 1/4 cup chopped Fresh cilantro
• 1 clove minced Garlic
• 1/2 cup diced Cucumber
• 1/2 medium, diced Avocado
• 2 tbsp Lime juice
• 1 tbsp Olive oil
• 1/2 cup Chilled water

Instructions

1. Step 1: Combine 3 cups diced ripe tomatoes, 1/2 cup diced cucumber, 1/4 cup diced red bell pepper, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, and 1 minced garlic clove in a food processor.
2. Step 2: Pulse until mostly smooth but still slightly chunky, then transfer to a bowl.
3. Step 3: Stir in 1/2 cup diced avocado, 2 tbsp lime juice, 1 tbsp olive oil, and 1/2 cup chilled water until well combined.
4. Step 4: Cover and refrigerate for at least 2 hours to allow flavors to meld and the soup to chill thoroughly.
5. Step 5: Taste and adjust seasoning with salt and additional lime juice if needed before serving cold.