Spiced Gazpacho with Roasted Garlic and Sherry Vinegar

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A bold take on traditional gazpacho featuring roasted garlic and the nutty depth of sherry vinegar for enhanced Spanish flavors. This spanish-inspired spanish (gluten free) ready in about 55 minutes pairs large (about 1.5 lbs) roma tomatoes, roasted garlic cloves, medium green bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 5, 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.

★ 4.1 (15 ratings) Prep: 15 min Cook: 40 min Serves 5 Spanish cuisine 110 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 400°F. Wrap 1 head of garlic in foil and roast for 40 minutes until soft and caramelized. Squeeze out 4 roasted garlic cloves and set aside.
  2. Step 2: Core and quarter 5 large roma tomatoes, core and seed 1 medium green bell pepper, and peel and chop 1 medium English cucumber into chunks.
  3. Step 3: Combine tomatoes, green bell pepper, cucumber, 1 small chopped shallot, and 4 roasted garlic cloves in a blender. Blend until smooth but still slightly chunky, about 40 seconds.
  4. Step 4: Add 3 tbsp sherry vinegar, 1/3 cup extra virgin olive oil, 1/2 cup cold water, 1/2 tsp smoked paprika, 1 tsp sea salt, and 1/4 tsp freshly ground black pepper to the blender. Pulse 3-4 times to mix and emulsify.
  5. Step 5: Chill the gazpacho in the refrigerator for at least 1 hour to deepen the flavors.
  6. Step 6: Stir in 1 tbsp chopped fresh basil leaves just before serving, and garnish with a drizzle of olive oil if desired.

Frequently asked questions

How long does Spiced Gazpacho with Roasted Garlic and Sherry Vinegar take to make?

Total time is about 55 minutes (15 min prep + 40 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 Spiced Gazpacho with Roasted Garlic and 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 roasted garlic cloves from drying out.

Can I substitute ingredients in Spiced Gazpacho with Roasted Garlic and 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 Spiced Gazpacho with Roasted Garlic and Sherry Vinegar for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). 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 Spiced Gazpacho with Roasted Garlic and Sherry Vinegar gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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