Charred Tomato and Smoked Paprika Gazpacho
A vibrant cold Spanish soup featuring roasted tomatoes and smoky paprika for a deeply authentic flavor with a refreshing finish. This spanish-inspired soups (vegetarian) ready in about 30 minutes pairs medium ripe plum tomatoes, large red bell pepper, medium cucumber 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
- 6 medium ripe plum tomatoes
- 1 large red bell pepper
- 1 medium cucumber
- 1 small red onion
- 2 garlic cloves
- 1/4 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp smoked paprika
- 1 cup cold water
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- for garnish fresh basil leaves
Instructions
- Step 1: Preheat broiler to high. Slice 6 medium ripe plum tomatoes in half and place cut side up on a baking sheet with 1 large red bell pepper and 2 garlic cloves. Broil for 8-10 minutes until skins are charred and blistered, then transfer to a bowl and cover with plastic wrap for 10 minutes to steam.
- Step 2: Peel the charred skin from the tomatoes and bell pepper. Dice the tomatoes, seed and dice the bell pepper, and finely chop 1 small red onion and 1 medium cucumber (peeled). Peel the roasted garlic cloves.
- Step 3: In a blender, combine the diced tomatoes, bell pepper, cucumber, red onion, roasted garlic, 1/4 cup extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp smoked paprika, 1 cup cold water, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Blend until smooth and creamy.
- Step 4: Chill the gazpacho in the refrigerator for at least 2 hours to develop flavors and serve cold, garnished with fresh basil leaves.
Frequently asked questions
How long does Charred Tomato and Smoked Paprika Gazpacho take to make?
Total time is about 30 minutes (20 min prep + 10 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 Charred Tomato and Smoked Paprika Gazpacho?
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 medium ripe plum tomatoes from drying out.
Can I substitute ingredients in Charred Tomato and Smoked Paprika Gazpacho?
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 Charred Tomato and Smoked Paprika Gazpacho 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 Charred Tomato and Smoked Paprika Gazpacho 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.
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