Roasted Tomato and Almond Gazpacho with Sherry Vinegar
A chilled Spanish soup blending smoky roasted tomatoes and toasted almonds, brightened with sherry vinegar for a refreshing starter. This spanish-inspired soups (vegan) ready in about 40 minutes pairs medium, halved ripe tomatoes, medium, peeled and chopped cucumber, minced garlic cloves 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
- 6 medium, halved ripe tomatoes
- 1 medium, seeded and quartered red bell pepper
- 1 medium, peeled and chopped cucumber
- 2 cloves, minced garlic cloves
- 1/3 cup, chopped toasted almonds
- 1/4 cup extra virgin olive oil
- 3 tbsp sherry vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cold water
- 4 leaves for garnish fresh basil leaves
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Roasted Tomato and Almond Gazpacho with Sherry Vinegar take to make?
Total time is about 40 minutes (15 min prep + 25 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 Tomato and Almond Gazpacho with Sherry Vinegar?
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, halved ripe tomatoes from drying out.
Can I substitute ingredients in Roasted Tomato and Almond Gazpacho with Sherry Vinegar?
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 Tomato and Almond Gazpacho with Sherry Vinegar 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 Tomato and Almond Gazpacho with Sherry Vinegar 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.
