Tomato and Manchego Gazpacho with Cucumber and Green Pepper

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Chilled Spanish gazpacho blending ripe tomatoes and crunchy cucumber, topped with grated Manchego cheese for a savory finish. This spanish (vegetarian) ready in about 15 minutes pairs ripe tomatoes, quartered, cucumber, peeled and diced, green bell pepper, seeded and chopped 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.

Prep: 15 min Serves 4 Spanish cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a blender, combine 4 cups quartered ripe tomatoes, 1 cup peeled and diced cucumber, 1 cup chopped green bell pepper, and 1/4 cup chopped red onion. Blend until smooth but still slightly textured.
  2. Step 2: Add 2 tbsp sherry vinegar, 3 tbsp extra virgin olive oil, 1/2 cup cold water, 1 tsp salt, and 1/4 tsp black pepper to the blender. Pulse to combine fully and chill in the refrigerator for at least 2 hours.
  3. Step 3: Before serving, stir the gazpacho and taste for seasoning adjustments. Pour into bowls and sprinkle each serving with 2 tbsp finely grated Manchego cheese.
  4. Step 4: Garnish each bowl with a fresh basil leaf and serve chilled for a refreshing Spanish summer starter.

Frequently asked questions

How long does Tomato and Manchego Gazpacho with Cucumber and Green 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 Tomato and Manchego Gazpacho with Cucumber and Green 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 ripe tomatoes, quartered from drying out.

Can I substitute ingredients in Tomato and Manchego Gazpacho with Cucumber and Green 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 Tomato and Manchego Gazpacho with Cucumber and Green 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 Tomato and Manchego Gazpacho with Cucumber and Green 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.

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