Tomato and Almond Gazpacho with Sherry Vinegar

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A refreshing cold Spanish soup blending ripe tomatoes and toasted almonds with a splash of sherry vinegar for a nutty, tangy flavor perfect for warm days. This spanish ready in about 15 minutes pairs ripe tomatoes, quartered, cucumber, peeled and chopped, red bell pepper, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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 ripe tomatoes, quartered
• 1 cup cucumber, peeled and chopped
• 1 medium red bell pepper, chopped
• 1/4 cup small red onion, chopped
• 1/2 cup toasted almonds
• 3 tbsp extra virgin olive oil
• 2 tbsp sherry vinegar
• 1/2 cup water, cold
• 1 tsp salt
• 1/2 tsp black pepper
• 4 leaves, for garnish fresh basil leaves

Instructions

1. Step 1: In a blender, combine 4 cups quartered ripe tomatoes, 1 cup peeled and chopped cucumber, 1 medium chopped red bell pepper, 1/4 cup chopped small red onion, and 1/2 cup toasted almonds. Blend on high speed until smooth.
2. Step 2: With the blender running, slowly stream in 3 tbsp extra virgin olive oil, then add 2 tbsp sherry vinegar, 1/2 cup cold water, 1 tsp salt, and 1/2 tsp black pepper. Blend again until creamy and well combined.
3. Step 3: Chill the gazpacho in the refrigerator for at least 2 hours. Serve cold, garnished with 4 fresh basil leaves torn over the top for a fragrant finish.