Peach Basil Gazpacho

Peach basil gazpacho in clear glass with balsamic glaze swirl on top with basil leaf garnish, on white surface

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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!


  • 3 peaches (or nectarines), cut into large chunks
  • 5 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


  1. Blend vegetables. Blend all ingredients except for the bread in a blender until smooth, about 30-60 seconds.
  2. 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).
  3. 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.


  1. Total time. Total time includes a chilling time of 30 minutes, but this is the minimum chill time. An hour is even better!
  2. 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.