Vodka-Infused Tomato Basil Gazpacho
Chilled tomato gazpacho with a smooth vodka infusion and fresh basil, delivering a vibrant, refreshing start to any meal or a light summer snack. This spanish-inspired soups (vegetarian) ready in about 15 minutes pairs medium, chopped ripe tomatoes, medium, peeled and diced cucumber, finely chopped 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
- 6 medium, chopped ripe tomatoes
- 1 medium, peeled and diced cucumber
- 1 small, seeded and chopped red bell pepper
- 1/4 cup, finely chopped red onion
- 1/4 cup, chopped fresh basil leaves
- 2 minced garlic cloves
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1/4 cup vodka
- 1/2 cup cold water
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp, freshly squeezed lemon juice
Instructions
- Step 1: In a blender, combine 6 medium chopped ripe tomatoes, 1 medium peeled and diced cucumber, 1 small chopped red bell pepper, 1/4 cup finely chopped red onion, 2 minced garlic cloves, and 1/4 cup chopped fresh basil leaves. Blend until smooth but slightly textured.
- Step 2: Add 3 tbsp extra virgin olive oil, 2 tbsp red wine vinegar, 1/4 cup vodka, 1/2 cup cold water, 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1 tbsp freshly squeezed lemon juice to the blender and pulse briefly to combine evenly.
- Step 3: Pour the gazpacho into a large bowl or pitcher. Cover and refrigerate for at least 2 hours, allowing flavors to meld and the soup to chill thoroughly.
- Step 4: Before serving, stir the gazpacho well and adjust seasoning with more salt or lemon juice if needed. Serve cold garnished with a few fresh basil leaves and a drizzle of olive oil for an elegant presentation.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vodka-Infused Tomato Basil Gazpacho 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 Vodka-Infused Tomato Basil Gazpacho?
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, chopped ripe tomatoes from drying out.
Can I substitute ingredients in Vodka-Infused Tomato Basil Gazpacho?
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 Vodka-Infused Tomato Basil Gazpacho 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 Vodka-Infused Tomato Basil Gazpacho 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.
