Slow-Cooked Tomato-Cucumber Gazpacho

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A refreshing, chilled soup made with ripe tomatoes and cucumbers, blended with herbs and a hint of garlic for a light summer meal. This mediterranean-inspired soups (vegan) ready in about 25 minutes pairs medium, chopped ripe tomatoes, small, peeled and chopped cucumber, finely diced red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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

• 3 medium, chopped ripe tomatoes
• 1 small, peeled and chopped cucumber
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped fresh basil
• 1 clove, minced garlic
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp, chopped dill
• 1/2 tsp salt
• 1/4 tsp pepper

Instructions

1. Step 1: In a blender, combine 3 chopped tomatoes, 1 peeled and chopped cucumber, 1/4 cup finely diced red onion, 1 minced garlic clove, 1/4 cup chopped basil, 2 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp chopped dill, 1/2 tsp salt, and 1/4 tsp pepper.
2. Step 2: Blend on low speed for 30 seconds, then gradually increase to high and blend for 1 minute until completely smooth and well combined.
3. Step 3: Transfer the gazpacho to a bowl, cover, and refrigerate for at least 2 hours to allow flavors to meld and the soup to chill thoroughly.
4. Step 4: Before serving, taste and adjust seasoning with additional salt or pepper if needed, then serve cold in chilled bowls.