Traditional Spanish Gazpacho with Heirloom Tomatoes and Cucumber

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A refreshing chilled soup made from ripe heirloom tomatoes, crisp cucumber, and peppers, blended to a smooth texture and served cold. This Spanish recipe (vegetarian), ready in about 15 minutes, pairs Heirloom tomatoes, English cucumber, and Red bell pepper for a weeknight-friendly dinner. Each serving lands at about 120 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

• 4 cups chopped (about 6 medium) Heirloom tomatoes
• 1 medium English cucumber, peeled and chopped
• 1 medium Red bell pepper, seeded and chopped
• 1/4 medium Red onion, chopped
• 2 Garlic cloves, minced
• 3 tbsp Sherry vinegar
• 1/4 cup Extra virgin olive oil
• 1 tsp Salt
• 1/2 cup Cold water
• 2 tbsp chopped for garnish Fresh basil leaves

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

Instructions

1. Step 1: In a blender or food processor, combine 4 cups chopped heirloom tomatoes, 1 peeled and chopped English cucumber, 1 chopped red bell pepper, 1/4 chopped red onion, and 2 minced garlic cloves. Blend until smooth.
2. Step 2: Add 3 tbsp sherry vinegar, 1/4 cup extra virgin olive oil, 1 tsp salt, and 1/2 cup cold water to the blender. Pulse again until fully incorporated and soup is silky.
3. Step 3: Transfer gazpacho to a large bowl or pitcher, cover, and refrigerate for at least 2 hours to chill and let flavors meld.
4. Step 4: Serve cold in bowls, garnished with 2 tbsp chopped fresh basil leaves and an optional drizzle of olive oil.