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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
