Rustic Gazpacho with Cucumber and Tomato

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

A chilled Spanish soup blending fresh tomatoes and cucumber with a touch of garlic and olive oil for a refreshing summer starter. This Spanish recipe (vegetarian), ready in about 15 minutes, pairs ripe tomatoes, English cucumber, and red bell pepper for a weeknight-friendly dinner. Each serving lands at about 90 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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

• 6 medium (about 700 g) ripe tomatoes
• 1 large (about 300 g) English cucumber
• 1 medium red bell pepper
• 1 small red onion
• 2 garlic cloves
• 4 tbsp extra virgin olive oil
• 2 tbsp sherry vinegar
• 1 tsp salt
• 1 cup cold water

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Core and roughly chop 6 medium ripe tomatoes, peel and chop 1 large English cucumber, deseed and chop 1 medium red bell pepper, and finely chop 1 small red onion.
2. Step 2: Place all chopped vegetables in a blender along with 2 minced garlic cloves, 4 tbsp extra virgin olive oil, 2 tbsp sherry vinegar, 1 tsp salt, and 1 cup cold water.
3. Step 3: Blend on high speed for 2-3 minutes until the mixture is smooth but still slightly textured for a rustic feel.
4. Step 4: Transfer the gazpacho to a large bowl, cover and refrigerate for at least 2 hours to chill and allow flavors to meld.
5. Step 5: Before serving, stir the gazpacho well and adjust seasoning with additional salt or vinegar if needed. Serve cold, garnished with a drizzle of olive oil or diced cucumber if desired.