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Tomato Cucumber Gazpacho

  • Author: Julie Andrews
  • Prep Time: 10-15 mins
  • Cook Time: 0 mins
  • Total Time: 10-15 mins + chill time
  • Yield: Serves 8 1x
  • Category: Side Dish, Soup
  • Method: No-Cook


Easy chilled soup made with tomatoes, cucumber, bell pepper, basil and lemon.


  • 2 pounds Roma tomatoes, cut into wedges
  • ½ medium Vidalia or sweet onion, peeled and cut into wedges
  • 1 medium English cucumber, cut into 2-inch sections
  • 1 medium red bell pepper, cored and seeded and cut into 2-inch sections
  • ½ medium jalapeno, halved and seeded (optional)
  • ¼ cup fresh basil leaves
  • 1 clove garlic, peeled
  • ⅓ cup olive oil
  • 2 tablespoons red wine vinegar
  • Juice of 1 medium lemon
  • 1 ½ teaspoons kosher or sea salt
  • 1 teaspoon granulated sugar (optional)
  • 2 tablespoons pesto, for garnish (optional)
  • 1 medium avocado, peeled and diced, for garnish (optional)
  • Freshly cracked black pepper, for garnish


  1. Place all ingredients, except the avocado, in the pitcher of a blender and puree until smooth. Taste and adjust seasoning, if necessary.
  2. Transfer to a bowl with a lid and refrigerate 30-60 minutes. Pour into bowls and top with diced avocado (if using), swirls of pesto (if using) and freshly cracked black pepper. Serve immediately.



  • Serving Size: 1/8 of recipe
  • Calories: 144
  • Sugar: 4g
  • Sodium: 220mg
  • Fat: 13g
  • Saturated Fat: 2g
  • Unsaturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: gazpacho, soup, summer, tomato, cucumber