Cold Red Pepper and Cucumber Gazpacho
A chilled, jewel-toned gazpacho featuring roasted red peppers and cucumber, offering a refreshing, vibrant taste that feels like sunshine in a bowl. This spanish-inspired soups ready in about 20 minutes pairs roasted red bell peppers, cucumber, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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
- 2 medium (peeled) roasted red bell peppers
- 1 large peeled and diced cucumber
- 1/2 cup finely chopped red onion
- 1 clove minced garlic
- 3 tbsp extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 cup tomato juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a blender, combine 2 medium roasted and peeled red bell peppers, 1 large peeled and diced cucumber, 1/2 cup finely chopped red onion, and 1 minced garlic clove, then blend until smooth.
- Step 2: Add 3 tbsp extra virgin olive oil, 1/4 cup red wine vinegar, 1/2 cup tomato juice, 1/2 tsp salt, and 1/4 tsp black pepper, then blend again until fully combined and creamy.
- Step 3: Chill for at least 2 hours, then garnish with 1/4 cup chopped fresh parsley before serving cold.
Frequently asked questions
How long does Cold Red Pepper and Cucumber Gazpacho take to make?
Total time is about 20 minutes (20 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 Cold Red Pepper and Cucumber 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 roasted red bell peppers from drying out.
Can I substitute ingredients in Cold Red Pepper and Cucumber 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 Cold Red Pepper and Cucumber 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.
What goes well with Cold Red Pepper and Cucumber Gazpacho?
Spanish soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This gazpacho was the perfect summer meal! My family loved it, especially the kids who usually avoid veggies.
- ★★★★★
The red pepper and cucumber combo is amazing. Made it for a dinner party and everyone asked for the recipe!
- ★★★★★
Loved the refreshing taste. Made it in the morning and it was perfect for lunch.
