Tuscaloosa Red Pepper and Tomato Gazpacho
A refreshing chilled gazpacho soup blending ripe tomatoes and sweet red peppers with a hint of garlic, inspired by the Tuscaloosa regional flavors. This spanish-inspired soups (vegetarian) ready in about 20 minutes pairs ripe tomatoes, chopped, red bell peppers, roasted and peeled, cucumber, peeled and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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
- 4 cups ripe tomatoes, chopped
- 2 cups red bell peppers, roasted and peeled
- 1 cup cucumber, peeled and chopped
- 1/4 cup red onion, chopped
- 2 cloves garlic cloves
- 3 tbsp red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cold water
- 2 tbsp, chopped fresh basil leaves
Instructions
- Step 1: In a blender, combine 4 cups chopped ripe tomatoes, 2 cups roasted peeled red bell peppers, 1 cup peeled chopped cucumber, 1/4 cup chopped red onion, and 2 garlic cloves. Blend until smooth.
- Step 2: Add 3 tablespoons red wine vinegar, 1/4 cup extra virgin olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 cup cold water to the blender. Pulse to combine and reach a slightly thin, soup-like consistency.
- Step 3: Taste and adjust seasoning as needed. Chill the gazpacho in the refrigerator for at least 2 hours to let flavors meld.
- Step 4: Serve cold, garnished with 2 tablespoons chopped fresh basil for a bright, fresh finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tuscaloosa Red Pepper and Tomato Gazpacho take to make?
Total time is about 20 minutes (20 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 Tuscaloosa Red Pepper and Tomato 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 ripe tomatoes, chopped from drying out.
Can I substitute ingredients in Tuscaloosa Red Pepper and Tomato 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 Tuscaloosa Red Pepper and Tomato 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 Tuscaloosa Red Pepper and Tomato Gazpacho 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.
