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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
