Spiced Tomato and Citrus Gazpacho with Smoked Paprika
A refreshing Mediterranean cold soup blending ripe tomatoes, zesty citrus, and smoky paprika for a vibrant and healthy starter. This mediterranean-inspired soups (vegetarian) ready in about 15 minutes pairs chopped (about 6 medium) ripe tomatoes, peeled and diced cucumber, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 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 chopped (about 6 medium) ripe tomatoes
- 1 cup peeled and diced cucumber
- 1 cup diced red bell pepper
- 0.75 cup fresh orange juice
- 0.25 cup fresh lemon juice
- 3 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp smoked paprika
- 2 minced garlic cloves
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tbsp chopped, for garnish fresh basil leaves
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a blender, combine 4 cups chopped ripe tomatoes, 1 cup peeled and diced cucumber, 1 cup diced red bell pepper, 0.75 cup fresh orange juice, 0.25 cup fresh lemon juice, 2 minced garlic cloves, 1 tsp smoked paprika, 1 tsp kosher salt, and 0.5 tsp black pepper. Blend until smooth but still slightly textured.
- Step 2: With the blender running on low, slowly drizzle in 3 tbsp extra virgin olive oil and 2 tbsp red wine vinegar until fully incorporated and the gazpacho is silky.
- Step 3: Transfer the soup to a bowl, cover, and refrigerate for at least 2 hours to allow flavors to meld and serve chilled. Garnish each serving with 1 tbsp chopped fresh basil leaves.
Frequently asked questions
How long does Spiced Tomato and Citrus Gazpacho with Smoked Paprika 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 Spiced Tomato and Citrus Gazpacho with Smoked Paprika?
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 peeled and diced cucumber from drying out.
Can I substitute ingredients in Spiced Tomato and Citrus Gazpacho with Smoked Paprika?
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 Tomato and Citrus Gazpacho with Smoked Paprika 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 Spiced Tomato and Citrus Gazpacho with Smoked Paprika 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.
