Blueberry and Red Pepper Gazpacho with Cilantro Lime Drizzle

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A refreshing cold soup blending sweet blueberries and roasted red peppers with zesty lime and cilantro for a vibrant red and blue twist on a classic Spanish dish. This Spanish-inspired soup recipe (vegetarian), ready in about 20 minutes, pairs fresh blueberries, roasted red bell peppers, drained, cucumber, peeled and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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

• 1 cup fresh blueberries
• 2 medium (about 1 cup) roasted red bell peppers, drained
• 1 small (about 1 cup) cucumber, peeled and chopped
• 1 1/2 cups tomato juice
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro leaves
• 1/4 cup Greek yogurt
• 1 tsp honey

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a blender, combine 1 cup fresh blueberries, 2 medium roasted red bell peppers (about 1 cup), 1 cup peeled and chopped cucumber, 1 1/2 cups tomato juice, and 1/4 cup finely chopped red onion. Blend until smooth but still slightly textured.
2. Step 2: Add 2 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to the blender. Pulse to incorporate and adjust seasoning to taste. Refrigerate the gazpacho for at least 1 hour to chill and allow flavors to meld.
3. Step 3: For the cilantro lime drizzle, blend 1/4 cup fresh cilantro leaves with 1/4 cup Greek yogurt, 2 tbsp fresh lime juice, and 1 tsp honey until smooth and creamy.
4. Step 4: To serve, ladle the chilled gazpacho into bowls and drizzle about 1 tbsp cilantro lime sauce over each serving. Garnish with a few whole blueberries or a sprig of cilantro for a colorful presentation.