Imbibed Chilled Tomato Gazpacho with Basil and Cucumber
A chilled tomato gazpacho that imbibes fresh garden flavors of basil and cucumber for a light, refreshing soup. This spanish-inspired soups (vegan) ready in about 15 minutes pairs chopped ripe tomatoes, medium, peeled and diced cucumber, finely chopped red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 medium, seeded and chopped red bell pepper
- 1/4 cup finely chopped red onion
- 1/4 cup fresh basil leaves
- 2 minced garlic cloves
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 cup cold water
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Combine 4 cups chopped ripe tomatoes, 1 medium peeled and diced cucumber, 1 medium seeded and chopped red bell pepper, and 1/4 cup finely chopped red onion in a blender.
- Step 2: Add 2 minced garlic cloves, 1/4 cup fresh basil leaves, 3 tbsp extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp salt, 1/2 tsp black pepper, and 1 cup cold water to the blender.
- Step 3: Blend on high for 1-2 minutes until smooth but still slightly textured to retain freshness.
- Step 4: Transfer the gazpacho to a large bowl or pitcher and refrigerate for at least 2 hours to imbibe the flavors fully and chill.
- Step 5: Stir well before serving and garnish with a few torn basil leaves or a drizzle of olive oil if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Imbibed Chilled Tomato Gazpacho with Basil and Cucumber take to make?
Total time is about 15 minutes (15 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 Imbibed Chilled Tomato Gazpacho with Basil and Cucumber?
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 chopped ripe tomatoes from drying out.
Can I substitute ingredients in Imbibed Chilled Tomato Gazpacho with Basil and Cucumber?
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 Imbibed Chilled Tomato Gazpacho with Basil and Cucumber 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 Imbibed Chilled Tomato Gazpacho with Basil and Cucumber 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.
