Peach Gazpacho
Servings: to 8 people
Cool, sweet, and savory all at once, this peach gazpacho is the ultimate no-cook summer recipe — perfect for hot days when you want something light, refreshing, and packed with seasonal flavor.
Ingredients
- 1 pound ripe tomatoes cored and chopped
- 1 pound peaches or nectarines - pitted and chopped + 1 more for garnishing
- 1½ cups English cucumber peeled and chopped
- 1 small clove garlic optional
- ½ red bell pepper chopped
- 1 small onion best if mild - sub shallot
- 2 tablespoons red wine vinegar or any other vinegar
- ½ teaspoon salt and black pepper to taste
- 2 tablespoons extra virgin olive oil up to ½ cup depending on how rich and creamy you want it
- a few fresh basil leaves for garnish
- 4 tablespoons crumbled feta optional for garnish
Instructions
- Blend the veggies: Core and chop 1 pound ripe tomatoes, 1 pound peaches, and ½ red bell pepper—no need to peel them. Peel and chop 1½ cups English cucumber, 1 small onion, and 1 small clove garlic (if using).Add all the chopped veggies to a large bowl and blend with an immersion blender until smooth. Otherwise, use a high-speed blender but might have to work in batches.
- Add olive oil: While the blender is running, add 2 tablespoons red wine vinegar and ½ teaspoon salt. Then slowly pour in 2 tablespoons extra virgin olive oil to help create a smooth, creamy texture. You can go up to ½ cup (60ml) of oil if you want a richer soup.
- Strain (optional): For a silky-smooth texture, pour the soup through a fine-mesh sieve into a bowl. Use the back of a spoon to press out as much liquid as possible, then discard the solids. If you like a more rustic texture, you can skip this step.Chill: Transfer the soup to an airtight container and refrigerate for at least 1 hour. For the best flavor, chill it for up to 8 hours.
- Serve cooled: Before serving, stir the soup well and taste it. Adjust the salt or vinegar if needed. Serve it in bowls topped with 4 tablespoons crumbled feta, diced peach, and a few fresh basil leaves. Or pour it into glasses over ice for a refreshing drinkable version.
Notes
SUBSTITUTIONS
- Peaches – Use ripe peaches or nectarines. Watermelon or mango make fun swaps.
- Tomatoes – Go for juicy, in-season ones like Roma or heirloom.
- Cucumber – English is best. Regular works too if peeled and seeded.
- Red Bell Pepper – Adds sweetness and body. Yellow or orange are fine substitutes.
- Onion – Use a mild onion or shallot for a softer bite.
- Garlic – Optional. One small clove is plenty.
- Red Wine Vinegar – Brightens the flavor. Try sherry, white balsamic, or apple cider as alternatives.
- Olive Oil – Adds richness. Use 2 tablespoon for light, up to ½ cup for creamy.
- Salt & Pepper – Don’t skip—key for balance.
- Fresh Basil – Great on top. Mint or cilantro work too.
- Feta – Optional. Use plant-based or skip for vegan.
- Go ripe or go home – Peak-season peaches and tomatoes are non-negotiable.
- Chill time = flavor time – Let it rest in the fridge 1 to 8 hours to let everything meld.
- Blend like you mean it – Get it ultra-smooth with a strong blender or stick blender.
- Slow oil wins – Drizzle in the olive oil while blending for that creamy, light texture—perfect for a low calorie cold soup.
- Smooth or rustic? – Strain for elegance or skip it for a chunkier, homemade feel.
- Final taste check – Cold mutes flavor, so adjust salt and acid before serving.
- Dress it up – Crumbled feta, extra peach, seeds, herbs—your call.
- Bowl it or sip it – Serve chilled in bowls or pour into glasses over ice for a picnic friendly recipe.
