Chickpea and Spinach Gazpacho with Smoked Paprika

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A vibrant cold Spanish soup blending creamy chickpeas and fresh spinach with smoky paprika for a refreshing and healthy summer starter. This Spanish-inspired soup recipe (vegetarian), ready in about 15 minutes, pairs canned chickpeas, drained and rinsed, fresh spinach leaves, 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

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Instructions

1. 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.
2. 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.
3. 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.