On hot summer days, this delicious peach basil gazpacho is perfect for a refreshing and nutritious summer meal that doesn't make you melt in your kitchen!
During the hottest weeks of summer, gazpacho because it's SO refreshing, and I just CRAVE it! Better yet, you can meal prep it ahead for quick lunches that don't heat up your kitchen at all. If you've never had gazpacho before, it's a chilled summer soup made with raw vegetables like tomatoes, peppers, onions, and cucumbers, that originated in Spain.
This peach basil gazpacho is a twist on classic gazpacho -- still tomato-based, but with the addition of a couple sweet summer peaches and fresh basil. And don't forget that swirl of balsamic!
Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Insert the ingredients into the list below, omitting quantities.
- Tomatoes - the best you can find! If you have a garden or a CSA with more tomatoes than you know what to do with, gazpacho is a an awesome way to use up a bunch at once. They can honestly be any kind of tomato... tomatoes on the vine, Romas, grape or cherry... whatever you've got!
- Peaches - Instead of an all-tomato gazpacho, we're replacing a couple tomatoes with peaches for a subtle fruity, sweet twist.
- Onion - Just a little bit, for flavor.
- Garlic - Some fresh cloves of garlic for more flavor.
- Cucumber - Cukes are just a small part of this gazpacho recipe, but more veggies for more flavor.
- Bell pepper - Same as the cucumbers; more veggies for more flavor!
- Basil - Any fresh herbs are delicious in gazpacho, but fresh basil is extra delicious with peaches.
- Extra virgin olive oil - For richness, flavor, and to provide a fat source that aids in nutrient absorption.
- Sherry vinegar - I'm truly obsessed with the aged sherry vinegar from O olive oil. I could drink the stuff! But feel free to use white balsamic, red wine vinegar, or similar vinegar instead.
- Salt & pepper - Salt as a flavor enhancer, and pepper as little additional flavor.
- Bread - Preferably day-old sourdough or a piece of toasted and cooled whole wheat bread. Blending a piece of bread into gazpacho helps to thicken it into a beautiful texture.
Peach basil gazpacho is so easy to make! We're talking about a blend & chill situation... here are the detailed instructions:
Chop the peaches, tomatoes, onion, cucumber, and bell pepper into large chunks, and place them in a blender with the fresh basil, salt, pepper, olive oil, and sherry vinegar.
Blend all ingredients until smooth; it will still have little chunks of veggies throughout (like the picture above), and that's expected!
Tear up a day-old or lightly toasted piece of bread (goal is for it to be on the dry side) and fully immerse it into the gazpacho while still in the blender. Allow it to soak for 5 minutes.
Blend once again until the bread is fully blended into the gazpacho. Taste and add more salt if desired, then chill the peach basil gazpacho for at least 30 minutes, or until ready to serve! If desired, serve with a swirl of thick balsamic vinegar or glaze.
Hint: Gazpacho is best when fully chilled! If you want to serve it a little more quickly, make sure all of your veggies & fruits are well-chilled before blending them. I recommend chilling peach basil gazpacho for at least 30 minutes.
Substitutions & Variations
This gazpacho recipe has pretty much all the same ingredients as salad, so it's vegan and meets many dietary needs! That said, below are some substitutions or variations that you can try if desired.
- Gluten free - For gluten free, make sure to use your favorite gluten free bread, OR blend in a ¼ cup of almonds or walnuts to thicken up the gazpacho and add delicious flavor.
- Vinegar - I use an aged sherry vinegar because it's slightly sweet, but other light vinegars will work!
- Herbs - Basil is especially delicious with peach, so I picked out it special for you! But honestly with gazpacho, you can't go wrong, so feel free to try some cilantro or parsley instead!
- Garlic - The garlic in this peach basil gazpacho isn't overly strong, but if you're sense to the bite of raw garlic, try macerating it in the sherry vinegar for a few minutes first by slicing it and soaking it in the vinegar. Alternatively, you can use confit garlic or roasted garlic, ideally both chilled or at room temperature.
Store peach basil gazpacho in an airtight container in your fridge. I love to store gazpacho in 16-ounce mason jars so that each serving is ready to go in the fridge.
Peach Basil Gazpacho FAQs
Yes! Use an airtight container, and make sure to leave a little space in the top to leave room for the liquid to expand. Thaw overnight in the fridge!
Sure can! Instead of bread, use ¼ cup of almonds or walnuts to thicken and flavor your gazpacho.
Okay friends, if you are so lucky as to have access to a garden, CSA, or farmers market, you must try at least one batch of gazpacho with fresh garden veggies. It is just SO worth the trip to the farmers market or veggie stand... unbelievable freshness!
More Peach Recipes
It it the season of peaches! Here are some more ways to enjoy delicious peaches:
- Peach crisp (for when you want a tasty, healthier dessert)
- Peach basil balsamic chicken with goat cheese (a simple skillet recipe)
- Peach blueberry salad (a delicious + simple summer salad)
Peach Basil Gazpacho
This peach basil gazpacho adds a fruity twist to classic gazpacho! Still tomato-based, but infused with a couple sweet summer peaches, fresh basil, and optional swirl of balsamic glaze. So refreshing!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: ~8 cups
- Category: Soup
- Method: Blender
- Cuisine: Spanish
- 3 peaches (or nectarines), cut into large chunks
- 5 Roma tomatoes (or 2-3 cups cherry tomatoes), cut into large chunks
- ½ sweet onion, cut into large chunks
- 2 cloves fresh garlic
- 5-6 leaves fresh basil
- 1 red bell pepper, cut into large chunks
- 1 cucumber, peeled and cut into large chunks
- 3 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 slice whole grain bread (or sourdough), day-old or lightly toasted
- Blend vegetables. Blend all ingredients except for the bread in a blender until smooth, about 30-60 seconds.
- Add bread. Add bread directly to the blender with the gazpacho until fully immersed. Let it soak for 5 minutes, then blend again to incorporate it (about 15-20 seconds).
- Chill & serve. Chill the gazpacho for at least 30 minutes before serving. Garnish with fresh basil leaves and drizzle with balsamic glaze or aged balsamic vinegar.
- Total time. Total time includes a chilling time of 30 minutes, but this is the minimum chill time. An hour is even better!
- Balsamic glaze. I just use a store bought balsamic glaze from Whole Foods to keep it simple, but you can make your own or use an aged balsamic vinegar to drizzle over the top.
Keywords: peach gazpacho, gazpacho