Can you freeze gazpacho?

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!

Can I make gazpacho without bread?

Sure can! Instead of bread, use 1/4 cup of almonds or walnuts to thicken and flavor your gazpacho.

How do I store 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.

Summertime Tomato Peach Gazpacho with Basil

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

Scale

3 small-medium peaches (or nectarines), cut into large chunks
5-6 Roma tomatoes (or 2-3 cups cherry tomatoes), cut into large chunks
1/2 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
1/2 teaspoon salt
1/4 teaspoon pepper
1 slice whole grain bread (or sourdough), day-old or lightly toasted

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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