Roasted Red Pepper and Cucumber Gazpacho with Olive Oil Drizzle

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A smoky and refreshing twist on Spanish gazpacho, featuring charred red peppers, crisp cucumber, and a drizzle of rich olive oil for depth of flavor. This Spanish recipe (vegetarian), ready in about 30 minutes, pairs roasted red bell peppers, cucumber, and ripe tomatoes for a weeknight-friendly dinner. Each serving lands at about 140 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 "Build a week of meals around this recipe" 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 cups roasted red bell peppers, peeled and seeded
• 1 cup cucumber, diced
• 3 cups ripe tomatoes, diced
• 1/4 cup red onion, finely diced
• 1 clove garlic, minced
• 1/3 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Spanish paprika
• to taste salt
• to taste black pepper

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Preheat a grill or broiler to high heat. Place 2 red bell peppers on a baking sheet and roast for 15-20 minutes, turning occasionally, until skins are blistered and charred. Let cool, then peel, seed, and dice into 1/2-inch pieces.
2. Step 2: In a large bowl, combine 2 cups roasted red bell peppers, 1 cup diced cucumber, 3 cups diced ripe tomatoes, 1/4 cup finely diced red onion, and 1 minced garlic clove. Stir to mix.
3. Step 3: In a blender or food processor, puree the mixture until smooth. Gradually drizzle in 1/3 cup extra virgin olive oil while blending until fully incorporated.
4. Step 4: Pour the gazpacho into a large bowl. Add 1 tablespoon fresh lemon juice and 1/2 teaspoon Spanish paprika. Stir gently to combine. Season with salt and pepper to taste.
5. Step 5: Cover and refrigerate for at least 1 hour. Serve chilled, drizzled with additional olive oil and garnished with a few drops of lemon juice.