Roasted Red Pepper and Almond Gazpacho
A chilled Spanish soup blending roasted red peppers and toasted almonds for a creamy, refreshing dish perfect for warm days. This spanish-inspired vegan (vegan) ready in about 15 minutes pairs toasted almonds, chopped, medium cucumber, peeled and diced, garlic clove 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
- 3 medium red bell peppers, roasted and peeled
- 1/4 cup toasted almonds, chopped
- 1 medium cucumber, peeled and diced
- 1 clove garlic clove
- 2 tbsp sherry vinegar
- 1/4 cup olive oil
- 1 cup cold water
- 3/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Place 3 medium roasted and peeled red bell peppers, 1 medium peeled and diced cucumber, 1 clove garlic, and 1/4 cup toasted chopped almonds into a blender.
- Step 2: Add 2 tbsp sherry vinegar, 1/4 cup olive oil, 1 cup cold water, 3/4 tsp salt, and 1/4 tsp black pepper. Blend on high speed until smooth and creamy, about 1 minute.
- Step 3: Transfer the gazpacho to a bowl, cover, and refrigerate for at least 2 hours to chill and allow flavors to meld. Serve cold.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Red Pepper and Almond Gazpacho take to make?
Total time is about 15 minutes (15 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 Roasted Red Pepper and Almond 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 toasted almonds, chopped from drying out.
Can I substitute ingredients in Roasted Red Pepper and Almond 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 Roasted Red Pepper and Almond 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.
Is Roasted Red Pepper and Almond Gazpacho vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
