Olive Oil and Garlic Gazpacho with Fresh Tomato and Cucumber
A refreshing cold Spanish soup blending ripe tomatoes, crisp cucumbers, and garlic, finished with a generous splash of extra virgin olive oil. This spanish-inspired soups (vegetarian) ready in about 15 minutes pairs medium (700 g) ripe tomatoes, medium (200 g) English cucumber, medium (150 g) red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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
- 5 medium (700 g) ripe tomatoes
- 1 medium (200 g) English cucumber
- 1 medium (150 g) red bell pepper
- 2 minced garlic cloves
- 1/4 cup (60 ml) extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 cup (120 ml) cold water
- 6 leaves for garnish fresh basil leaves
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Roughly chop 5 medium ripe tomatoes, 1 medium English cucumber (peeled and seeded), and 1 medium red bell pepper (seeded).
- Step 2: Place the chopped vegetables into a blender along with 2 minced garlic cloves, 2 tbsp red wine vinegar, 1 tsp sea salt, 1/2 tsp black pepper, and 1/2 cup cold water.
- Step 3: Blend on high speed for 2 minutes until the mixture is smooth but still slightly textured.
- Step 4: Gradually stream in 1/4 cup extra virgin olive oil while the blender is running to emulsify the soup.
- Step 5: Taste and adjust seasoning with additional salt or vinegar if needed.
- Step 6: Chill the gazpacho in the refrigerator for at least 2 hours before serving.
- Step 7: Serve cold, garnished with 6 fresh basil leaves torn over the top for a fragrant finish.
Frequently asked questions
How long does Olive Oil and Garlic Gazpacho with Fresh Tomato 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 Olive Oil and Garlic Gazpacho with Fresh Tomato 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 medium (700 g) ripe tomatoes from drying out.
Can I substitute ingredients in Olive Oil and Garlic Gazpacho with Fresh Tomato 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 Olive Oil and Garlic Gazpacho with Fresh Tomato 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 Olive Oil and Garlic Gazpacho with Fresh Tomato and Cucumber vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
