Rustic Gazpacho with Cucumber and Tomato
A chilled Spanish soup blending fresh tomatoes and cucumber with a touch of garlic and olive oil for a refreshing summer starter. This spanish-inspired spanish (vegetarian) ready in about 15 minutes pairs medium (about 700 g) ripe tomatoes, large (about 300 g) English cucumber, medium red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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
- 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
Instructions
- 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.
- 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.
- Step 3: Blend on high speed for 2-3 minutes until the mixture is smooth but still slightly textured for a rustic feel.
- Step 4: Transfer the gazpacho to a large bowl, cover and refrigerate for at least 2 hours to chill and allow flavors to meld.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rustic Gazpacho with Cucumber and Tomato 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 Rustic Gazpacho with Cucumber and Tomato?
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 red bell pepper from drying out.
Can I substitute ingredients in Rustic Gazpacho with Cucumber and Tomato?
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 Rustic Gazpacho with Cucumber and Tomato for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Rustic Gazpacho with Cucumber and Tomato 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.
