Smoky Spanish Paprika Gazpacho with Fresh Tomato
A refreshing cold Spanish soup combining smoky smoked paprika and freshly grated tomato with crisp vegetables for a vibrant summer starter. This spanish-inspired soups (vegetarian) ready in about 15 minutes pairs large, coarsely chopped ripe tomatoes, medium, peeled and diced cucumber, seeded and diced 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Before serving, stir the gazpacho and adjust seasoning if needed. Ladle into bowls and garnish with 2 tbsp chopped fresh parsley.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Spanish Paprika Gazpacho with Fresh Tomato take to make?
Total time is about 15 minutes (15 min prep + 0 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 Smoky Spanish Paprika Gazpacho with Fresh Tomato?
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 small, diced red onion from drying out.
Can I substitute ingredients in Smoky Spanish Paprika Gazpacho with Fresh Tomato?
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 Smoky Spanish Paprika Gazpacho with Fresh Tomato 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 Smoky Spanish Paprika Gazpacho with Fresh Tomato vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
