Sun-Dried Tomato and Roasted Red Pepper Gazpacho
A chilled Spanish-inspired soup blending sun-dried tomatoes, roasted red peppers, and fresh vegetables, perfect for warm days. This spanish-inspired soups (vegan, gluten free) ready in about 15 minutes pairs roasted red peppers, sun-dried tomatoes in oil, ripe tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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
- 2 large, peeled and seeded roasted red peppers
- 1/3 cup, drained sun-dried tomatoes in oil
- 3 medium, chopped ripe tomatoes
- 1/2 medium, peeled and diced cucumber
- 1/4 medium, chopped red onion
- 1 minced garlic clove
- 2 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- 1 cup cold water
- 1 tsp salt
- 1/2 tsp black pepper
- 6 leaves for garnish fresh basil leaves
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a blender, combine 2 large peeled and seeded roasted red peppers, 1/3 cup sun-dried tomatoes (drained), 3 medium chopped ripe tomatoes, 1/2 medium peeled and diced cucumber, 1/4 medium chopped red onion, and 1 minced garlic clove.
- Step 2: Add 2 tbsp red wine vinegar, 3 tbsp extra virgin olive oil, 1 cup cold water, 1 tsp salt, and 1/2 tsp black pepper to the blender.
- Step 3: Blend until smooth and creamy, about 1 minute. Taste and adjust seasoning as needed.
- Step 4: Transfer gazpacho to a large bowl, cover, and refrigerate for at least 2 hours to chill and let flavors meld.
- Step 5: Serve cold in bowls garnished with fresh basil leaves for a refreshing finish.
Frequently asked questions
How long does Sun-Dried Tomato and Roasted Red Pepper Gazpacho 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 Sun-Dried Tomato and Roasted Red Pepper Gazpacho?
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 red peppers from drying out.
Can I substitute ingredients in Sun-Dried Tomato and Roasted Red Pepper Gazpacho?
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 Sun-Dried Tomato and Roasted Red Pepper Gazpacho 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 Sun-Dried Tomato and Roasted Red Pepper Gazpacho vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
