Tangy Tomato and Bell Pepper Gazpacho
A refreshing cold Spanish soup bursting with ripe tomatoes and sweet bell peppers, blended smooth and served chilled for a perfect summer starter. This spanish-inspired soups (vegetarian, gluten free) ready in about 15 minutes pairs small, chopped red onion, minced garlic cloves, red wine vinegar 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
- 6 medium (about 2 lbs), quartered ripe tomatoes
- 1 large, seeded and chopped red bell pepper
- 1 medium (about 8 oz), peeled and chopped cucumber
- 1 small, chopped red onion
- 2, minced garlic cloves
- 3 tbsp red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 cup cold water
- 1 tsp salt
- 1/2 tsp black pepper
- 6 leaves, chopped fresh basil leaves
Instructions
- Step 1: In a blender or food processor, add 6 quartered ripe tomatoes, 1 large chopped red bell pepper, 1 peeled and chopped medium cucumber, 1 small chopped red onion, and 2 minced garlic cloves. Pulse until coarsely blended.
- Step 2: Add 3 tbsp red wine vinegar, 1/4 cup extra virgin olive oil, 1 cup cold water, 1 tsp salt, and 1/2 tsp black pepper. Blend on high speed for 1-2 minutes until smooth and creamy.
- Step 3: Transfer the gazpacho to a large bowl, cover tightly, and refrigerate for at least 2 hours to let flavors meld and the soup chill thoroughly.
- Step 4: Before serving, stir in 6 chopped fresh basil leaves. Serve cold in bowls or glasses, garnished with additional basil or diced vegetables if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tangy Tomato and Bell 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 Tangy Tomato and Bell 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 small, chopped red onion from drying out.
Can I substitute ingredients in Tangy Tomato and Bell 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 Tangy Tomato and Bell Pepper Gazpacho 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 Tangy Tomato and Bell Pepper Gazpacho vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
