Spiced Gazpacho with Roasted Garlic and Sherry Vinegar

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A bold take on traditional gazpacho featuring roasted garlic and the nutty depth of sherry vinegar for enhanced Spanish flavors. This Spanish recipe (gluten free), ready in about 55 minutes, pairs roma tomatoes, roasted garlic cloves, and green bell pepper for a weeknight-friendly dinner. Each serving lands at about 110 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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.

Prep: 15 min Cook: 40 min Serves 5 Spanish cuisine 110 cal/serving
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Ingredients

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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.

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