Regional Spanish Gazpacho with Charred Tomato and Cucumber
A chilled Spanish gazpacho soup combining smoky charred tomatoes and refreshing cucumber, highlighting flavors from Spain’s southern regions. This spanish-inspired soups ready in about 25 minutes pairs medium ripe Roma tomatoes, large English cucumber, medium red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 6, 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
- 6 medium ripe Roma tomatoes
- 1 large English cucumber
- 1 medium red bell pepper
- 1 small red onion
- 2 cloves garlic cloves
- 1/4 cup extra virgin olive oil
- 3 tbsp sherry vinegar
- 1 cup cold water
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Preheat a grill pan over high heat. Halve 6 medium ripe Roma tomatoes and 1 medium red bell pepper, and char them on the grill pan for 5-6 minutes until blackened spots develop, turning occasionally.
- Step 2: Peel and roughly chop 1 large English cucumber and 1 small red onion. Mince 2 garlic cloves.
- Step 3: In a blender, combine the charred tomatoes, red bell pepper, chopped cucumber, 1 small red onion, 2 minced garlic cloves, 1/4 cup extra virgin olive oil, 3 tbsp sherry vinegar, 1 cup cold water, 1 tsp salt, and 1/2 tsp black pepper. Blend until smooth.
- Step 4: Pour the gazpacho into a large bowl, cover and refrigerate for at least 2 hours to chill and let flavors meld.
- Step 5: Before serving, stir in 2 tbsp chopped fresh parsley and adjust seasoning if needed. Serve cold with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Regional Spanish Gazpacho with Charred Tomato and Cucumber take to make?
Total time is about 25 minutes (15 min prep + 10 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 Regional Spanish Gazpacho with Charred Tomato and Cucumber?
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 medium ripe roma tomatoes from drying out.
Can I substitute ingredients in Regional Spanish Gazpacho with Charred Tomato and Cucumber?
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 Regional Spanish Gazpacho with Charred Tomato and Cucumber for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Regional Spanish Gazpacho with Charred Tomato and Cucumber?
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.
