Oven-Baked Gazpacho-Style Tomato and Pepper Soup

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

A rich, smoky cold soup made by roasting fresh tomatoes and peppers, then blending with garlic and olive oil for a refreshing Spanish summer dish. This Spanish-inspired soup recipe (vegetarian), ready in about 40 minutes, pairs ripe tomatoes, red bell peppers, garlic cloves 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

• 600 g, quartered ripe tomatoes
• 2 medium, seeded and quartered red bell peppers
• 4, whole garlic cloves
• 4 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp salt
• 1 cup cold water
• 5 fresh basil leaves

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Arrange 600 g quartered tomatoes, 2 quartered red bell peppers, and 4 whole garlic cloves on a baking sheet. Drizzle with 2 tbsp extra virgin olive oil and roast for 25 minutes until skins are slightly charred.
2. Step 2: Let the roasted vegetables cool slightly, then peel the garlic cloves and transfer all to a blender. Add 2 tbsp red wine vinegar, 1 tsp salt, 1 cup cold water, 2 tbsp extra virgin olive oil, and 5 fresh basil leaves.
3. Step 3: Blend the mixture on high speed until smooth and creamy. Chill in the refrigerator for at least 1 hour before serving cold.