Vodka-Infused Tomato Gazpacho with Cucumber and Basil
A chilled, refreshing gazpacho soup brightened with vodka and fresh basil, perfect for a light summer starter. This spanish-inspired soups ready in about 15 minutes pairs medium, chopped ripe tomatoes, medium, peeled and diced cucumber, small, chopped red bell pepper 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, chopped red bell pepper
- 1/4 cup, chopped red onion
- 1/4 cup, packed fresh basil leaves
- 2 tbsp fresh lemon juice
- 1/4 cup vodka
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup cold water
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 chopped red onion, and 1/4 cup packed fresh basil leaves.
- Step 2: Add 2 tbsp fresh lemon juice, 1/4 cup vodka, 2 tbsp extra virgin olive oil, 1 tsp salt, 1/2 tsp black pepper, and 1/2 cup cold water to the blender.
- Step 3: Blend on high speed for 1-2 minutes until the mixture is smooth but still retains a bit of texture.
- Step 4: Transfer the gazpacho to a bowl, cover, and refrigerate for at least 2 hours to chill and let flavors meld.
- Step 5: Serve cold, garnished with a few torn basil leaves and a drizzle of olive oil for extra richness.
Frequently asked questions
How long does Vodka-Infused Tomato Gazpacho with Cucumber and Basil 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 Gazpacho with Cucumber and Basil?
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 Gazpacho with Cucumber and Basil?
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 Gazpacho with Cucumber and Basil 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.
What goes well with Vodka-Infused Tomato Gazpacho with Cucumber and Basil?
Spanish soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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