Tomato-Basil Gazpacho with Cucumber

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A chilled, vibrant soup bursting with garden-fresh flavors—perfect for warm days and feeling light. This spanish-inspired soups (vegetarian) ready in about 25 minutes pairs ripe tomatoes, cucumber, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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

• 2 lbs ripe tomatoes
• 1 medium cucumber
• 1 red bell pepper
• 1/4 cup red onion
• 1 clove garlic
• 1/2 cup cucumber
• 1/4 cup fresh basil
• 3 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup ice water

Instructions

1. Step 1: Pulse 2 lbs chopped tomatoes, 1 medium peeled cucumber, 1 red bell pepper, 1/4 cup diced red onion, and 1 minced garlic clove in a food processor until finely chopped but not pureed (about 30 seconds).
2. Step 2: Transfer mixture to a bowl, then stir in 1/2 cup diced cucumber, 1/4 cup fresh basil, 3 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well, then cover and refrigerate for at least 2 hours to chill.
3. Step 3: Before serving, blend the chilled soup with 1/2 cup ice water until smooth and slightly thickened (about 2 minutes on medium speed). Taste and adjust salt or vinegar if needed, then serve cold in chilled bowls.