Spiced Tomato Gazpacho with Cucumber and Red Pepper
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 soups (vegetarian) ready in about 15 minutes pairs chopped ripe tomatoes, medium, peeled and diced cucumber, finely chopped red onion 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
Instructions
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Tomato Gazpacho with Cucumber and Red Pepper 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 Gazpacho with Cucumber and Red Pepper?
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 ripe tomatoes from drying out.
Can I substitute ingredients in Spiced Tomato Gazpacho with Cucumber and Red Pepper?
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 Gazpacho with Cucumber and Red Pepper 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 Spiced Tomato Gazpacho with Cucumber and Red Pepper 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.
