Tomato and Olive Gazpacho with Cucumber and Sherry Vinegar
A refreshing cold Spanish soup blending ripe tomatoes, crisp cucumber, and briny olives, brightened with sherry vinegar. This spanish-inspired soups (vegetarian) ready in about 15 minutes pairs ripe tomatoes, chopped, cucumber, peeled and diced, green olives, pitted and chopped 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
- 4 cups ripe tomatoes, chopped
- 1 cup cucumber, peeled and diced
- 1/2 cup green olives, pitted and chopped
- 1 cup red bell pepper, chopped
- 1/4 cup red onion, chopped
- 2 cloves garlic cloves, minced
- 1/4 cup extra virgin olive oil
- 3 tbsp sherry vinegar
- 1/2 cup cold water
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a blender or food processor, combine 4 cups chopped ripe tomatoes, 1 cup chopped red bell pepper, 1/4 cup chopped red onion, 2 minced garlic cloves, and 1/2 cup chopped green olives. Pulse until coarsely blended.
- Step 2: Add 1 cup peeled and diced cucumber, 1/4 cup extra virgin olive oil, 3 tbsp sherry vinegar, 1 tsp salt, 1/2 tsp black pepper, and 1/2 cup cold water. Blend until smooth but still slightly textured.
- Step 3: Transfer the gazpacho to a bowl, cover, and refrigerate for at least 2 hours to chill and allow flavors to develop. Stir before serving cold.
Frequently asked questions
How long does Tomato and Olive Gazpacho with Cucumber and Sherry Vinegar 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 Tomato and Olive Gazpacho with Cucumber and Sherry Vinegar?
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 ripe tomatoes, chopped from drying out.
Can I substitute ingredients in Tomato and Olive Gazpacho with Cucumber and Sherry Vinegar?
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 Tomato and Olive Gazpacho with Cucumber and Sherry Vinegar 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 Tomato and Olive Gazpacho with Cucumber and Sherry Vinegar 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.
