Prism-Infused Cucumber Gazpacho

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A clear, vibrant soup where fresh vegetables pass through like light through transparent objects, with a balanced spectrum of flavors. This spanish-inspired salads ready in about 25 minutes pairs seedless cucumber, yellow bell pepper, 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 85 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 cups chopped seedless cucumber
• 1/2 cup chopped yellow bell pepper
• 1/4 cup chopped red bell pepper
• 1 cup chopped fresh tomato
• 1/4 cup finely chopped fresh basil
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice

Instructions

1. Step 1: Combine 2 cups chopped seedless cucumber, 1/2 cup chopped yellow bell pepper, 1/4 cup chopped red bell pepper, and 1 cup chopped fresh tomato in a blender.
2. Step 2: Blend on low speed for 1 minute, then gradually increase to high speed for 45 seconds until completely smooth and pale green (like a transparent light spectrum).
3. Step 3: Strain the mixture through a fine-mesh sieve into a bowl, pressing with a spatula to extract all liquid while discarding solids.
4. Step 4: Stir in 1/4 cup finely chopped fresh basil, 1 tbsp extra-virgin olive oil, and 1 tbsp fresh lime juice until fully incorporated and vibrant in color.
5. Step 5: Chill in the refrigerator for at least 2 hours until cold and refreshing, then serve in chilled bowls with a single thin cucumber slice as garnish.