On hot summer days, this delicious tomato and peach 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, I just CRAVE gazpacho! I first tried it while studying abroad in Spain, and as a tomato-lover, it was one of those eyes-widening, OMG this is SO good moments. To this day, I love making it at home when I just don't want to turn on the oven. And better yet, with farm or garden fresh tomatoes that need to be used up! Don't come after me for my eccentricity but... I would honestly take a garden fresh gazpacho over dessert on most days. I like savory things and tomatoes, okay?!
This version, a tomato peach gazpacho, is a twist on classic tomato gazpacho—with the addition of a couple sweet summer peaches, fresh basil, and a swirl of balsamic to top it off. Take it into the office or grab from the fridge while working from home, and enjoy beautiful summer days with a gazpacho and a sandwich, a salad (maybe a hearty wheat berry salad?), or (my fave) avocado toast with jammy eggs and microgreens.
Key Ingredients
- Tomatoes - Use 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. Especially when it's hot out and you're not quite feeling a warm fresh tomato soup! Use any kind of tomato you have, but note that some darker hued tomatoes may alter the color of the final product (such as purple or kumato tomatoes).
- Peaches - Instead of an all-tomato gazpacho, we're replacing a couple tomatoes with peaches for a subtle fruity, sweet twist. Same as the tomatoes, peaches are best at peak season!
- Bread - Not pictured here, but you'll also need just a slice of sourdough or whole wheat bread, preferably day-old or lightly toasted and cooled (to dry it out). Blending a piece of bread into gazpacho helps to thicken it into a beautiful texture.
Substitutions that work: Feel free to swap in a different type of light-colored vinegar for sherry, omit garlic if needed (sometimes I do!), or add in parsley or cilantro. To make this gazpacho gluten free, sub in your favorite gluten free bread or ¼ cup almonds to help thicken the gazpacho in place of regular sourdough or bread.
Step-by-Step Instructions
Step 1: 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.
Step 2: Blend all ingredients until smooth; it will still have little chunks of veggies throughout (like the picture above), and that's expected!
Step 3: 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.
Step 4: 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.
Serving Tip: 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—it's worth the wait!
Tera's Sustainability Tips
- Can you find local produce for this recipe? Probably one of my favorite parts of gazpacho is that it screams summer. The ingredients are all in their peak season at the same time, and nothing can beat the flavor! Knowing what's in season, if you're able to find these ingredients locally at a farmers market/stand, CSA, or even if your own backyard garden, it's the way to go! Not only are you getting the most nutritious food and supporting local producers, but you're also preventing carbon emissions. Yay!
- Make & freeze! Gazpacho is about as easy as it gets for freezer meals. If you have tomatoes or cucumbers coming out of your ears from your garden, blend up a big batch of gazpacho and freeze for a later date. I like to use jars or a large container, but remember to leave a little bit of space from the top to leave room for expansion. It's a great way to prevent waste of herbs or other produce!
Peach 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.
Store peach basil gazpacho in an airtight container in your fridge for up to five days. I love to store gazpacho in 16-ounce mason jars so that each serving is ready to go in the fridge.
More Peach Recipes
📖 Recipe
Easy Tomato Peach Gazpacho with Fresh Basil
- Total Time: 40 minutes
- Yield: ~8 cups
Description
This tomato peach 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. Make a batch in advance and store in jars for grab-and-go lunches!
Ingredients
- 3 small-medium peaches (or nectarines), cut into large chunks
- 5-6 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
Instructions
- 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.
Notes
- Total time. Total time includes a chilling time of 30 minutes, but this is the minimum chill time. An hour is even better, and it's 100% worth the wait. Hands-on time is only 10 minutes—woot!
- Storage & freezing. To store gazpacho, divide into serving jars or a large airtight serving container and place in the fridge for up to 5 days. To freeze, make sure to leave a little room in the top of your containers for expansion, then freeze for up to 3 months. Thaw in the fridge the night before you plan to enjoy!
- Balsamic glaze. I just use a store bought balsamic glaze from Whole Foods to keep it simple, but and aged balsamic vinegar would be a great alternative due to its syrupy consistency and sweet flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Soup
- Method: Blender
- Cuisine: Spanish
Nutrition
- Serving Size: 2 cups
- Calories: 208
- Sugar: 16.9 g
- Sodium: 338.7 mg
- Fat: 11.5 g
- Saturated Fat: 1.6 g
- Carbohydrates: 25.5 g
- Fiber: 5.2 g
- Protein: 4.2 g
- Cholesterol: 0 mg
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