Tomato and Roasted Pepper Gazpacho

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A refreshing chilled soup blending ripe tomatoes and smoky roasted red peppers, embodying traditional Spanish regional flavors. This spanish-inspired soups (vegan) ready in about 15 minutes pairs medium, peeled and chopped cucumber, chopped red onion, minced garlic cloves 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 large (about 2 lbs), chopped ripe tomatoes
• 2 large, peeled and chopped roasted red peppers
• 1 medium, peeled and chopped cucumber
• 1/4 cup chopped red onion
• 2 minced garlic cloves
• 1/4 cup extra virgin olive oil
• 2 tbsp sherry vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup cold water

Instructions

1. Step 1: In a high-speed blender, combine 4 large chopped ripe tomatoes, 2 large peeled roasted red peppers, 1 peeled and chopped cucumber, 1/4 cup chopped red onion, and 2 minced garlic cloves. Blend until smooth.
2. Step 2: With the blender running, slowly stream in 1/4 cup extra virgin olive oil, then add 2 tbsp sherry vinegar, 1 tsp salt, 1/2 tsp black pepper, and 1 cup cold water. Blend again until completely smooth and creamy.
3. Step 3: Transfer the gazpacho to a bowl, cover, and refrigerate for at least 2 hours until well chilled. Stir before serving and garnish with a drizzle of olive oil or chopped fresh herbs if desired.