"Brighten your table with this crisp and refreshing Cucumber Tomato Salad. Featuring juicy tomatoes, crunchy cucumbers, and a tangy vinaigrette, this simple side dish is perfect for backyard BBQs or a light lunch".
Cucumber and Tomato Gazpacho
Ingredients
- 8 medium Vine-ripened Tomatoes peeled, cored and coarsely diced
- 1/3 Day-old Bread French Baguette crust removed, broken into pieces
- 2 red bell pepper seeded and coarsely chopped
- 1 each Green Bell Pepper finely diced for garnish
- 4 cloves garlic chopped
- 1 tsp Sugar
- 4 Tbsp Sherry Vinegar
- 4-5 Tbsp Extra Virgin Olive Oil
- 1 medium Red Onion divided, ½ chopped, ½ minced, for garnish
- 1 medium Cucumber seeded, divided ½ roughly chopped, ½ diced for garnish
- 1 small Green Chili chopped, optional
- 1 Tbsp Mayonnaise optional
- To taste Salt and Pepper
Method
- Score a cross in the base of each tomato. Put in a bowl of boiling water for 10 seconds, then plunge into ice-cold water and peel away the skin from the cross. Cut the tomatoes in half and scoop out the seeds with a teaspoon. Chop the tomato flesh.
- Soak the bread in cold water for 5 minutes, then squeeze out any excess liquid. Put the bread in a food processor with the tomatoes, bell pepper, garlic, onion, cucumber, chili, sugar, and red wine vinegar and process until combined and smooth.
- With the motor running, add the oil and the mayonnaise if used, to make a smooth, creamy mixture. Season to taste. Refrigerate for at least 2 hours.
- To make the garnish, mix together the ingredients. Spoon the chilled gazpacho into soup bowls, top with a little of the garnish, and serve the remaining garnish in separate bowls on the side to add as desired.
Tried this recipe?
Let us know how it was!The Refreshing Health Powerhouse:
Tomato and Cucumber GazpachoBorn in the sun-drenched kitchens of Andalusia, Spain, gazpacho began as a simple peasant dish to combat summer heat. Today, the classic tomato-and-cucumber version stands out as one of the smartest no-cook recipes around—chilled, silky, and packed with raw, living nutrients. It delivers hydration, antioxidants, electrolytes, and immune support in every vibrant spoonful while staying surprisingly low in calories.
Ripe tomatoes take center stage. One large tomato provides roughly 20–25 mg of vitamin C—about 25 % of your daily needs—plus beta-carotene and the powerful carotenoid lycopene. Blending the tomatoes (as tradition demands) actually boosts lycopene’s bioavailability. Multiple studies link higher lycopene levels to lower oxidative stress and a 26 % reduced risk of heart disease. Tomatoes also supply about 300 mg of potassium per cup, an electrolyte that helps regulate blood pressure and fluid balance—perfect for hot days.
Cucumbers, the second star, are 95 % water yet nutrient-dense. They add potassium, magnesium, and vitamin K, creating a natural electrolyte mix that supports muscle function, nerve signaling, and cellular hydration without any added sugars. Their skins contain flavonoids and triterpenoids with gentle anti-inflammatory and antioxidant effects. Because gazpacho blends the whole cucumber—peel and all—you capture these compounds intact. The high water content also promotes satiety; a 300 ml serving satisfies thirst and hunger for under 150 calories.
Together, tomatoes and cucumbers create beautiful synergy. Vitamin C from tomatoes works as a water-soluble antioxidant, while a traditional drizzle of extra-virgin olive oil helps your body absorb the fat-soluble lycopene and beta-carotene. This combo supports skin health: vitamin C aids collagen production and cucumber’s hydration plumps skin cells. The soup’s natural fiber feeds beneficial gut bacteria, aiding digestion and steady blood sugar.
A touch of garlic, onion, and sherry vinegar adds allicin, quercetin, and acetic acid—compounds shown to offer antimicrobial, anti-inflammatory, and insulin-sensitizing benefits—without overpowering the fresh flavor.In short, one chilled bowl of tomato-and-cucumber gazpacho is a science-backed hydration station, antioxidant delivery system, and electrolyte recharge in one. Vegan, gluten-free, and endlessly customizable, it proves the most powerful summer medicine often comes straight from the garden, blended and served ice-cold.
