Herb-Infused Tomato Gazpacho with Garden Greens

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A chilled, refreshing gazpacho soup blending ripe tomatoes and fresh herbs with crisp garden greens, ideal for warm days. This spanish-inspired soups (vegan, 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 4, 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

• 4 cups, chopped ripe tomatoes
• 1 medium, peeled and diced cucumber
• 1 small, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped fresh parsley
• 1/4 cup, chopped fresh basil
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 cup cold water
• 1 cup, chopped mixed garden salad greens

Instructions

1. Step 1: In a blender, combine 4 cups chopped ripe tomatoes, 1 medium peeled and diced cucumber, 1 small diced red bell pepper, and 1/4 cup finely chopped red onion. Blend until smooth.
2. Step 2: Add 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh basil, 3 tbsp extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp sea salt, 1/2 tsp black pepper, and 1 cup cold water to the blender. Pulse a few times to mix while keeping some texture.
3. Step 3: Transfer the soup to a large bowl, stir in 1 cup chopped mixed garden salad greens for crunch, cover, and refrigerate for at least 2 hours to chill and let flavors meld.
4. Step 4: Serve cold, drizzled with an extra 1 tbsp olive oil if desired.