Baked Gazpacho-Style Tomato and Cucumber Soup
A refreshing chilled tomato and cucumber soup with a baked pepper base, blended to silky smoothness and served with crunchy croutons. This spanish-inspired soups (vegetarian) ready in about 50 minutes pairs large, quartered ripe tomatoes, medium, peeled and chopped cucumber, small, peeled and quartered 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
- 4 large, quartered ripe tomatoes
- 1 medium, peeled and chopped cucumber
- 1 large, seeded and quartered red bell pepper
- 1 small, peeled and quartered red onion
- 2, peeled garlic cloves
- 3 tbsp olive oil
- 2 tbsp sherry vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 2 slices, cut into 1/2-inch cubes day-old bread
- 1/4 cup, chopped fresh basil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. On a baking sheet, toss 4 quartered ripe tomatoes, 1 large quartered red bell pepper, 1 small quartered red onion, and 2 peeled garlic cloves with 2 tbsp olive oil and 1 tsp salt. Roast for 30 minutes until vegetables are soft and slightly charred.
- Step 2: While vegetables roast, toss 2 slices of day-old bread cubes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper. Spread on a separate baking sheet and toast in the oven for 10 minutes until golden and crisp.
- Step 3: Remove roasted vegetables from oven and let cool slightly. Transfer to a blender along with 1 medium peeled and chopped cucumber, 2 tbsp sherry vinegar, and 1/2 tsp black pepper. Blend until smooth and creamy.
- Step 4: Chill soup in the refrigerator for at least 1 hour before serving to enhance flavors.
- Step 5: Serve soup garnished with toasted bread croutons and 1/4 cup chopped fresh basil for a fresh herbal note.
Frequently asked questions
How long does Baked Gazpacho-Style Tomato and Cucumber Soup take to make?
Total time is about 50 minutes (10 min prep + 40 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 Baked Gazpacho-Style Tomato and Cucumber Soup?
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 peeled garlic cloves from drying out.
Can I substitute ingredients in Baked Gazpacho-Style Tomato and Cucumber Soup?
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 Baked Gazpacho-Style Tomato and Cucumber Soup 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 Baked Gazpacho-Style Tomato and Cucumber Soup 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.
