Roasted Tomato and Almond Gazpacho with Sherry Vinegar

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A chilled Spanish soup blending smoky roasted tomatoes and toasted almonds, brightened with sherry vinegar for a refreshing starter. This Spanish-inspired soup recipe (vegan), ready in about 40 minutes, pairs ripe tomatoes, red bell pepper, cucumber 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.

Prep: 15 min Cook: 25 min Serves 4 Spanish cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Arrange 6 halved ripe tomatoes and 1 quartered red bell pepper on a baking sheet. Drizzle with 2 tbsp extra virgin olive oil and roast for 25 minutes until edges caramelize and soften.
  2. Step 2: Transfer roasted tomatoes and pepper to a blender. Add 1 medium peeled and chopped cucumber, 2 minced garlic cloves, 1/3 cup toasted chopped almonds, 1 tsp salt, 1/2 tsp black pepper, and 3 tbsp sherry vinegar.
  3. Step 3: Blend while slowly adding 1/4 cup extra virgin olive oil and 1 cup cold water until smooth but slightly textured. Adjust seasoning with more salt or vinegar if desired.
  4. Step 4: Chill the gazpacho in the refrigerator for at least 2 hours. Serve cold garnished with 4 fresh basil leaves and a drizzle of olive oil.

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