Spanish Tomato and Green Pepper Gazpacho
A refreshing cold soup blending ripe tomatoes and crisp green peppers, accented with garlic and sherry vinegar for bright, classic Spanish flavors. This spanish-inspired soups (vegetarian) ready in about 15 minutes pairs ripe tomatoes, chopped, green bell pepper, seeded and chopped, cucumber, peeled and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, 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 cups ripe tomatoes, chopped
- 1 cup green bell pepper, seeded and chopped
- 1 cup cucumber, peeled and chopped
- 1/4 cup red onion, chopped
- 2 cloves garlic cloves, minced
- 1/4 cup olive oil
- 2 tbsp sherry vinegar
- 1/2 cup cold water
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a blender, combine 4 cups chopped ripe tomatoes, 1 cup chopped green bell pepper, 1 cup chopped peeled cucumber, 1/4 cup chopped red onion, and 2 minced garlic cloves. Blend until smooth.
- Step 2: With the blender running, slowly add 1/4 cup olive oil and 2 tbsp sherry vinegar, blending until fully emulsified.
- Step 3: Add 1/2 cup cold water, 1 tsp salt, and 1/2 tsp black pepper. Blend again until combined and smooth.
- Step 4: Transfer the gazpacho to a large bowl, cover, and chill in the refrigerator for at least 2 hours to develop flavors.
- Step 5: Stir before serving and garnish with finely chopped vegetables or fresh herbs if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spanish Tomato and Green Pepper Gazpacho 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 Spanish Tomato and Green Pepper Gazpacho?
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 ripe tomatoes, chopped from drying out.
Can I substitute ingredients in Spanish Tomato and Green Pepper Gazpacho?
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 Spanish Tomato and Green Pepper Gazpacho for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Spanish Tomato and Green Pepper Gazpacho 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.
