Chilled Tomato Peach Gazpacho
A chilled summer soup blending sweet peaches and juicy tomatoes with crisp cucumber and fresh basil. Light, vegan-friendly, and naturally refreshing, it’s quick to make and perfect for healthy lunches, appetizers, or meal prep. Garnish with diced veggies, burrata, or a drizzle of olive oil for extra flavor.
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.