This Tomato Peach Gazpacho is a refreshing, chilled summer soup that combines juicy peaches and ripe tomatoes for a naturally sweet and tangy flavor.
Packed with fiber, plant-based protein, and heart-healthy fats from olive oil, it’s low in saturated fat and calories.
Quick to prepare, vibrant in taste, and perfect for meal prep, it’s ideal for everyday light lunches or appetizers.
Chilled Tomato Peach Gazpacho
Equipment
- 1 Blender (standard countertop blender)
- 1 Knife (chef’s knife for chopping)
- 1 Cutting Board
- 1 Large Bowl (for mixing)
- 1 Measuring Spoons (tablespoon & teaspoon)
- 1 Measuring Cups
Ingredients
- 2 large peaches reserve ¼ cup diced for garnish
- 3 large tomatoes reserve ¼ cup diced for garnish
- 1/3 English cucumber ~1½ cups, diced (reserve ¼ cup for garnish)
- ¼ cup red onion sliced (reserve ¼ cup for garnish)
- 10 fresh basil leaves plus extra for garnish
- 1 tablespoon olive oil
- ½ –1 teaspoon salt to taste
- 1 –2 teaspoons vinegar red wine, sherry, champagne, or apple cider
- Cracked black pepper to taste
Optional Garnish:
- Diced peaches tomatoes, cucumber, red onion
- Torn basil leaves
- Drizzle of olive oil sliced avocado, or burrata/ricotta (or vegan alternatives)
- Croutons or crusty bread optional
Instructions
- Prepare Peaches and Tomatoes: Begin by washing your peaches and tomatoes thoroughly under cold running water. Quarter the peaches and remove the pits, setting aside about a ¼ cup of diced peach for garnish later. Cut the tomatoes into quarters, removing the cores if desired, and reserve ¼ cup of diced tomato for the garnish. This ensures that the fresh topping is ready while the soup is chilling.
- Prepare Cucumber and Onion: Peel your English cucumber if the skin is thick or waxy, then slice off one-third of it and dice finely. Reserve ¼ cup for garnish. Slice the red onion thinly, measuring out ¼ cup to be used later as a topping. This will add crunch and sharpness to complement the sweetness of the peaches and the acidity of the tomatoes.
- Add Fresh Basil: Select about 10 fresh basil leaves. Rinse them gently, pat dry with a paper towel, and set aside. Reserve a few extra leaves for garnish. The basil will infuse the gazpacho with an aromatic, herbaceous flavor that pairs beautifully with the peaches and tomatoes.
- Combine Main Ingredients in Blender: In a blender, add the remaining peaches, tomatoes, cucumber, and red onion. Add the 10 basil leaves, 1 tablespoon of olive oil, ½ teaspoon of salt, a pinch of freshly cracked black pepper, and 1 teaspoon of your chosen vinegar (red wine, sherry, champagne, or apple cider). These ingredients create a balanced base of sweet, tangy, and slightly savory flavors.
- Blend Until Smooth: Blend the mixture on high speed until smooth but not completely watery. You want a creamy, slightly textured consistency that is easy to sip or spoon. Pause occasionally to scrape down the sides of the blender with a spatula to ensure all chunks are incorporated. Taste the mixture, and adjust with additional salt, pepper, or vinegar as needed. If the soup tastes too sweet, add more tomato; if it’s too tart, add a touch more peach.
- Chill the Gazpacho: Transfer the blended soup into a large bowl or airtight container. Cover and refrigerate for at least 2 hours, allowing the flavors to meld and the soup to become thoroughly chilled. Chilling enhances the refreshing quality and ensures the gazpacho is perfectly cool when served.
- Prepare Garnish Ingredients: While the soup chills, dice the reserved peaches, tomatoes, cucumber, and red onion as finely as possible. Tear a few basil leaves into small pieces. These garnishes will add color, texture, and bursts of flavor to the finished gazpacho. Chill them in the refrigerator until ready to serve.
- Assemble and Serve: When ready to serve, ladle the chilled gazpacho into bowls. Arrange the diced garnish on top in a crescent shape or any design you prefer. Add a drizzle of olive oil over the surface, and optionally, place a small dollop of burrata, ricotta, or a vegan alternative at the center. Scatter the torn basil leaves evenly to enhance visual appeal and flavor.
- Optional Accompaniments: For extra texture and heartiness, add croutons or serve with slices of crusty bread on the side. You can also experiment by topping with avocado slices or a sprinkle of seeds for a nutritious twist. These additions make the gazpacho a more substantial meal while maintaining its light, refreshing nature.
- Storage and Make-Ahead Tips: This gazpacho can be prepared up to 24 hours in advance. Store in an airtight container in the refrigerator for up to 3-4 days. Avoid freezing, as the fresh fruits and vegetables will lose their texture. Keep the garnishes separate until serving to maintain their crispness and vibrant color.
Notes
- Always use ripe, firm peaches and juicy tomatoes for maximum flavor. Overripe fruits may make the gazpacho too sweet or watery.
- Chilling the soup for at least 2 hours is essential; this allows the flavors to meld and enhances the refreshing taste.
- Dice garnish ingredients finely to create a contrast in texture with the smooth soup base.
- Adjust salt, vinegar, and pepper carefully to balance sweetness from the peaches and acidity from the tomatoes. Taste frequently.
- For a slightly different flavor profile, try adding a small pinch of smoked paprika or a splash of orange juice.
Chef’s Secrets For Flavor Perfection
The key to an exceptional Tomato Peach Gazpacho lies in the balance of flavors.
The tomatoes should remain the star, with peaches offering subtle sweetness and depth.
Use high-quality olive oil for richness, and fresh basil for its aromatic lift.
Don’t skip tasting as you blend; minor adjustments in salt or vinegar can transform the soup.
Additionally, reserving some diced fruits and vegetables for garnish not only adds visual appeal but also provides delightful textural contrast in every spoonful.
Experimenting with optional add-ins like avocado, burrata, or even a touch of roasted red pepper can elevate the dish without overwhelming the natural freshness.
Serving Suggestions For Maximum Enjoyment
This gazpacho shines as a light appetizer, a refreshing starter, or a chilled lunch option.
Serve in small bowls or chilled glasses for an elegant presentation at summer gatherings.
Garnish with finely diced peaches, tomatoes, cucumber, and red onion, then add a drizzle of olive oil or a dollop of burrata or ricotta to create a creamy counterpoint.
Torn basil leaves add a fragrant finishing touch. Pair with crusty bread or croutons to add crunch, or serve alongside a crisp white wine or sparkling water for a truly refreshing summer meal.
Storage Tips For Long-Lasting Freshness
Store the gazpacho in an airtight container in the refrigerator for up to 3-4 days.
The flavors may even intensify slightly after a day, making make-ahead preparation ideal.
Keep the garnishes separate until serving to maintain their crisp texture and vibrant color.
Avoid freezing, as the fresh fruits and vegetables will lose their firmness and may release water when thawed.
For best results, stir gently before serving if the ingredients have settled during storage.
Frequently Asked Questions
1. Can I make this gazpacho vegan or dairy-free?
Yes! The base soup is entirely plant-based. If you want to top it with creaminess, substitute burrata or ricotta with vegan ricotta or a small scoop of blended tofu or avocado.
2. What type of peaches work best in this recipe?
Firm, ripe peaches are ideal. They should be sweet but not mushy. Freestone peaches are easiest to pit and slice.
Avoid overripe or mealy peaches, which can make the soup too soft and overly sweet.
3. Can I use other vinegar types?
Absolutely. Red wine vinegar, sherry vinegar, champagne vinegar, or apple cider vinegar all work well.
Each adds a slightly different tang, so adjust to taste. Start with a teaspoon and increase gradually.
4. Can I make this ahead of time?
Yes, this gazpacho can be prepared a day in advance. Chilling allows the flavors to develop.
Just store the soup in an airtight container and keep garnishes separate until serving. It’s perfect for meal prep or entertaining.
5. How do I adjust sweetness or acidity?
Taste the blended soup before chilling. If it’s too sweet from peaches, add a bit more tomato or a splash of vinegar.
If it’s too acidic, a small drizzle of honey or a touch more peach can balance the flavors. Adjust gradually to preserve the natural freshness of the ingredients.
