Charred Tomato and Manchego Gazpacho with Sherry Vinegar

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A refreshing chilled Spanish soup combining smoky roasted tomatoes and nutty Manchego cheese with a tangy sherry vinegar kick. This Spanish recipe, ready in about 30 minutes, pairs ripe tomatoes, quartered, red bell pepper, seeded and quartered, and cucumber, peeled and diced for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

• 6 medium ripe tomatoes, quartered
• 1 red bell pepper, seeded and quartered
• 1 medium cucumber, peeled and diced
• 1/4 cup red onion, diced
• 1 garlic clove
• 1/4 cup extra virgin olive oil
• 2 tbsp sherry vinegar
• 1/4 cup Manchego cheese, grated
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 cup cold water
• 6 fresh basil leaves

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Preheat grill or broiler on high. Arrange 6 quartered ripe tomatoes and 1 quartered red bell pepper on a baking sheet and char for 5-7 minutes until skins are blistered and blackened.
2. Step 2: Allow the vegetables to cool, then peel off charred skins from tomatoes and bell pepper.
3. Step 3: In a blender, combine the peeled charred tomatoes and bell pepper, 1 peeled and diced cucumber, 1/4 cup diced red onion, 1 garlic clove, 1/4 cup extra virgin olive oil, 2 tbsp sherry vinegar, 1 tsp sea salt, 1/2 tsp black pepper, and 1 cup cold water. Blend until smooth.
4. Step 4: Stir in 1/4 cup grated Manchego cheese and 6 fresh basil leaves chopped roughly, then refrigerate the gazpacho for at least 2 hours until chilled and flavors meld.
5. Step 5: Serve cold with an additional drizzle of olive oil and a sprinkle of Manchego if desired.