Refreshing Peach Gazpacho
On those hot and humid summer days, nothing beats a chilled bowl of gazpacho. This Summer Peach Gazpacho takes the cake! It’s packed with juicy peaches, crunchy cucumbers, ripe tomatoes, and fresh basil, creating a flavor combo that’s hard to resist. Plus, it’s naturally gluten-free, dairy-free, and vegan, making it a fantastic way to enjoy all that fresh summer produce!
What’s great about this peach gazpacho or any gazpacho for that matter, is that it is so simple to make. Just mix all the ingredients in a blender and chill the soup in the fridge for a few hours or even overnight. When you are ready to serve, simply top with chopped peppers, cucumbers, and peaches. It’s a super quick, light, and refreshing lunch or appetizer on a hot summer day. No cooking needed—just blend and chill! Can it get any better?
A Little Bit About Gazpacho
If you haven’t tried gazpacho yet, try this tasty and refreshing dish! Gazpacho is a chilled soup that hails from Spain and Portugal, and it’s a summertime favorite. During those hot European summers, it’s a go-to for staying cool. This is not a classic gazpacho recipe, it’s a seasonal twist!
Typically, gazpacho features a base of tomatoes and bell peppers for that fresh, crisp taste. But in this version, we’re swapping red tomatoes with yellow tomatoes and green bell peppers with orange or yellow bell peppers and adding sweet, ripe peaches. We wanted this peach gazpacho to remain a beautiful peach color, and it did!
Ingredients for Peach Gazpacho:
Peaches: The highlight of this dish has to be the peaches! Ripe, juicy yellow peaches work best.
English Cucumber: English cucumbers are crunchy and give the cold soup and refreshing taste.
Tomatoes: No gazpacho is complete without tomatoes! Try using yellow or orange tomatoes, but if you can’t find them red tomatoes will work great. The flavor will not be affected much, just the color may be a little darker.
Red Onion: A small amount of roughly-chopped red onion adds a little bite which mellows out from the vinegar once the soup chills and the flavors meld.
Olive Oil: Use good olive oil in this recipe. It’s heart-healthy, packed with good fats, and adds amazing flavor to the soup.
Champagne Vinegar: Champagne vinegar gives the soup a balanced acidity. You can use white wine vinegar too.
Basil: Fresh basil and peaches are a fabulous combination, it’s the best fresh herb for this soup.
Agave Nectar: Adds additional sweetness to the soup to balance it out, adjust to your preference.
Paprika: Just a little extra seasoning, we think it goes well in this dish.
Sea Salt & Pepper: And, lastly, salt and pepper is essential to bring all the flavors together!
Measured Ingredients:
- 2 large ripe peaches – skin on
- 1 ½ cups mixed orange and/or yellow heirloom tomatoes
- 3 mini cucumbers – skin on
- Half of medium red onion
- 8-10 fresh basil leaves
- ¼ cup olive oil
- ¼ cup champagne or white wine vinegar
- 1-2 tablespoon agave nectar – depending on your preference
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon freshly ground black pepper
- extra chopped cucumbers, peppers and peaches for garnish – optional
Directions:
Place all ingredients into a high-speed blender.
Refrigerate for 8 hours or overnight to allow the flavors to meld together.
When ready to serve the peach gazpacho, transfer to a serving bowl and garnish with additional chopped cucumbers, peppers and peaches.
Enjoy!
Try our Stone Fruit Gazpacho too, it’s a delicious blend or stone fruits, including peaches. You may also love our Delicious, Light Peach Salad for Two.
