Smoky Spanish Paprika Gazpacho with Fresh Tomato

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A refreshing cold Spanish soup combining smoky smoked paprika and freshly grated tomato with crisp vegetables for a vibrant summer starter. This Spanish-inspired soup recipe (vegetarian), ready in about 15 minutes, pairs ripe tomatoes, cucumber, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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

• 4 large, coarsely chopped ripe tomatoes
• 1 medium, peeled and diced cucumber
• 1, seeded and diced red bell pepper
• 1 small, diced red onion
• 2, minced garlic cloves
• 3 tbsp sherry vinegar
• 1/4 cup extra virgin olive oil
• 1 tsp smoked Spanish paprika
• 1/2 cup cold water
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped for garnish fresh parsley

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Instructions

1. Step 1: In a blender, combine 4 large coarsely chopped ripe tomatoes, 1 medium peeled and diced cucumber, 1 diced red bell pepper, 1 small diced red onion, and 2 minced garlic cloves. Blend until smooth but still slightly textured.
2. Step 2: Add 3 tbsp sherry vinegar, 1/4 cup extra virgin olive oil, 1 tsp smoked Spanish paprika, 1/2 cup cold water, 1 tsp salt, and 1/2 tsp black pepper to the blender. Pulse to combine evenly.
3. Step 3: Pour the gazpacho into a large bowl, cover with plastic wrap, and refrigerate for at least 2 hours until well chilled and flavors meld.
4. Step 4: Before serving, stir the gazpacho and adjust seasoning if needed. Ladle into bowls and garnish with 2 tbsp chopped fresh parsley.