Low Temperature Cucumber Gazpacho
A refreshing, chilled soup featuring crisp cucumbers, ripe tomatoes, and a hint of fresh dill—perfect for cooling down on warm days. This mediterranean-inspired salads ready in about 25 minutes pairs medium (about 300g) English cucumber, medium (about 400g) ripe Roma tomatoes, medium (about 150g) 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 145 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
- 2 medium (about 300g) English cucumber
- 3 medium (about 400g) ripe Roma tomatoes
- 1 medium (about 150g) red bell pepper
- 1/4 cup (about 50g) red onion
- 2 tbsp finely chopped fresh dill
- 3 tbsp extra-virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 1/2 cup (120ml) vegetable broth
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Peel and dice 2 medium English cucumbers into 1/2-inch cubes, then place in a blender with 3 medium ripe Roma tomatoes (cored and quartered), 1 medium red bell pepper (seeded and chopped), and 1/4 cup finely diced red onion.
- Step 2: Add 2 tbsp fresh dill, 3 tbsp extra-virgin olive oil, 2 tbsp freshly squeezed lemon juice, 1/2 cup vegetable broth, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper to the blender; blend on high for 60 seconds until completely smooth and no visible vegetable chunks remain.
- Step 3: Strain the mixture through a fine-mesh sieve into a bowl using a rubber spatula to press out excess liquid, discarding any pulp, then chill for at least 2 hours before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low Temperature Cucumber Gazpacho take to make?
Total time is about 25 minutes (25 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 Low Temperature 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 (about 50g) red onion from drying out.
Can I substitute ingredients in Low Temperature 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 Low Temperature 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.
What goes well with Low Temperature Cucumber Gazpacho?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Very good for a 0-minute recipe. Would bump up the spice level though.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
