Chickpea and Spinach Gazpacho with Smoked Paprika
A vibrant cold Spanish soup blending creamy chickpeas and fresh spinach with smoky paprika for a refreshing and healthy summer starter. This spanish-inspired soups (vegetarian) ready in about 15 minutes pairs canned chickpeas, drained and rinsed, fresh spinach leaves, medium cucumber, peeled and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 1/2 cups canned chickpeas, drained and rinsed
- 2 cups fresh spinach leaves
- 1 medium cucumber, peeled and chopped
- 1 small green bell pepper, chopped
- 2 garlic cloves
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 cup cold water
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a blender, combine 1 1/2 cups drained canned chickpeas, 2 cups fresh spinach leaves, 1 medium peeled and chopped cucumber, 1 small chopped green bell pepper, and 2 garlic cloves. Blend until smooth but slightly textured.
- Step 2: Add 3 tbsp extra virgin olive oil, 2 tbsp red wine vinegar, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Blend again while slowly pouring in 1 cup cold water until the soup reaches a creamy, pourable consistency.
- Step 3: Chill the gazpacho in the refrigerator for at least 1 hour to allow flavors to meld and serve cold with a drizzle of olive oil or extra paprika if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chickpea and Spinach Gazpacho with Smoked Paprika take to make?
Total time is about 15 minutes (15 min prep + 0 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 Chickpea and Spinach Gazpacho with Smoked Paprika?
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 fresh spinach leaves from drying out.
Can I substitute ingredients in Chickpea and Spinach Gazpacho with Smoked Paprika?
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 Chickpea and Spinach Gazpacho with Smoked Paprika 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 Chickpea and Spinach Gazpacho with Smoked Paprika 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.
