Recipe description
July 13, 2026
Gazpacho with cucumber and tomato
Refreshing, fiber-rich gazpacho featuring cucumber and tomato for digestion.
Plant Based
Easy Recipe
92%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from a variety of vegetables like tomato, cucumber, pepper, and onion.
- Colorful plant foods provide diverse polyphenols.
- Simple, quick no-cook preparation with olive oil as a healthy fat.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Tomato
4
piece
Cucumber
1
piece
Bell Pepper
1
piece
Onion, red
0.5
piece
Garlic
1
clove
Oil, olive
2
tablespoon
Vinegar, red wine
1
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Basil
2
tablespoon
Instructions
1
Roughly chop the tomatoes, cucumber, red bell pepper, and red onion into chunks.
2
Place all chopped vegetables and garlic clove into a blender or food processor.
3
Add olive oil, red wine vinegar, salt, and black pepper to the blender.
4
Blend until smooth, about 1-2 minutes, scraping down the sides if needed.
5
Taste and adjust seasoning if necessary.
6
Chill the gazpacho in the refrigerator for at least 1 hour before serving.
7
Serve chilled, garnished with fresh basil leaves.
More Recipes For Your Gut
Nutrition
210 kcal
Calories
3 g
Protein
18 g
Carbohydrates
6 g
Fiber
7 g
Sugar
14 g
Fat
0.7 g
Saturated fat
1.5 g
Salt
FAQ
Is this gazpacho vegan and dairy-free?
Yes. It uses vegetables, olive oil, and vinegar—no meat, dairy, or gluten. It is naturally vegan and dairy-free.
Can I make it ahead or freeze leftovers?
You can prepare ahead and chill; store in the fridge for up to 2–3 days. Freezing isn’t ideal for texture.
What are the main nutritional benefits of this gazpacho?
It's plant-forward with fiber from the vegetables; it contains vitamins and polyphenols from tomato and cucumber, and is relatively low in calories.
How spicy is it?
It’s mild; you can adjust by using less garlic or omitting onion, or add chili if you want heat.
What substitutions can I use if I don’t have red onion or garlic?
If you’re avoiding alliums, omit onion and garlic and adjust with extra cucumber or tomato and a touch more olive oil and vinegar.
How should I store it and how long does it keep?
Keep in the fridge in a sealed container; best eaten within 2–3 days.
Can I reduce the salt or make it lower-sodium?
Yes; reduce salt to taste and balance with a bit more vinegar or lemon juice.
Can I customize with other vegetables?
Yes; you can vary vegetables or add herbs while keeping a similar ratio, e.g., extra bell pepper, cucumber, or tomato.
What’s the best way to serve this gazpacho?
Serve well chilled, garnish with fresh basil leaves; it can be a starter or paired with a protein-rich side.
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