Spanish Tomato and Roasted Pepper Gazpacho
A refreshing chilled soup blending ripe tomatoes and smoky roasted red peppers, embodying traditional Spanish regional flavors. This spanish-inspired soups (vegan) ready in about 15 minutes pairs medium, peeled and chopped cucumber, chopped red onion, minced garlic cloves 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 (about 2 lbs), chopped ripe tomatoes
- 2 large, peeled and chopped roasted red peppers
- 1 medium, peeled and chopped cucumber
- 1/4 cup chopped red onion
- 2 minced garlic cloves
- 1/4 cup extra virgin olive oil
- 2 tbsp sherry vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cold water
Instructions
- Step 1: In a high-speed blender, combine 4 large chopped ripe tomatoes, 2 large peeled roasted red peppers, 1 peeled and chopped cucumber, 1/4 cup chopped red onion, and 2 minced garlic cloves. Blend until smooth.
- Step 2: With the blender running, slowly stream in 1/4 cup extra virgin olive oil, then add 2 tbsp sherry vinegar, 1 tsp salt, 1/2 tsp black pepper, and 1 cup cold water. Blend again until completely smooth and creamy.
- Step 3: Transfer the gazpacho to a bowl, cover, and refrigerate for at least 2 hours until well chilled. Stir before serving and garnish with a drizzle of olive oil or chopped 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 Roasted 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 Roasted 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 chopped red onion from drying out.
Can I substitute ingredients in Spanish Tomato and Roasted 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 Roasted Pepper Gazpacho 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 Spanish Tomato and Roasted Pepper Gazpacho 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.
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