Oven-Baked Gazpacho-Style Tomato and Pepper Soup
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 soups (vegetarian) ready in about 40 minutes pairs quartered ripe tomatoes, whole garlic cloves, extra virgin olive oil 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 leaves fresh basil leaves
Instructions
- 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.
- 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.
- Step 3: Blend the mixture on high speed until smooth and creamy. Chill in the refrigerator for at least 1 hour before serving cold.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Oven-Baked Gazpacho-Style Tomato and Pepper Soup take to make?
Total time is about 40 minutes (10 min prep + 30 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 Oven-Baked Gazpacho-Style Tomato and Pepper Soup?
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 quartered ripe tomatoes from drying out.
Can I substitute ingredients in Oven-Baked Gazpacho-Style Tomato and Pepper Soup?
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 Oven-Baked Gazpacho-Style Tomato and Pepper Soup 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 Oven-Baked Gazpacho-Style Tomato and Pepper Soup 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.
