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
Ingredients
Scale
- 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
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!
- 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.
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
Find it online: https://www.rootsandradishes.com/peach-basil-gazpacho/
