Spiced Tomato Gazpacho with Cucumber and Red Pepper

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A chilled Spanish gazpacho soup bursting with fresh tomato, cucumber, and red pepper flavors, accented with smoky paprika and a touch of sherry vinegar for a balanced, refreshing starter. This Spanish-inspired soup recipe (vegetarian), ready in about 15 minutes, pairs ripe tomatoes, cucumber, red bell pepper 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 cups, chopped ripe tomatoes
• 1 medium, peeled and diced cucumber
• 1 medium, seeded and diced red bell pepper
• 0.5 cup, finely chopped red onion
• 1, minced garlic clove
• 0.25 cup extra virgin olive oil
• 2 tbsp sherry vinegar
• 1 tsp smoked paprika
• 1 tsp sea salt
• 0.5 tsp black pepper
• 1 cup cold water
• for garnish fresh parsley leaves

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Instructions

1. Step 1: In a large blender, combine 4 cups chopped ripe tomatoes, 1 medium peeled and diced cucumber, 1 medium seeded and diced red bell pepper, 0.5 cup finely chopped red onion, and 1 minced garlic clove. Blend until smooth but still slightly textured.
2. Step 2: Add 0.25 cup extra virgin olive oil, 2 tbsp sherry vinegar, 1 tsp smoked paprika, 1 tsp sea salt, 0.5 tsp black pepper, and 1 cup cold water to the blender. Pulse several times to combine evenly, creating a creamy but fresh soup.
3. Step 3: Transfer the gazpacho to a large bowl or pitcher, cover, and chill in the refrigerator for at least 2 hours to allow flavors to meld and serve cold.
4. Step 4: Before serving, stir the gazpacho and ladle into bowls. Garnish each bowl with fresh parsley leaves for a bright herbal note and serve immediately.