Tomato Peach Gazpacho Recipe
Tomato Peach Gazpacho with Basil - a chilled summer soup that is cooling and refreshing and easy to whip up. Vegan-adaptable and low calorie.
How to Make the Best Tomato Peach Gazpacho
This Tomato Peach Gazpacho is the ultimate refreshing summer soup, combining the sweet juiciness of ripe peaches with the bright acidity of fresh tomatoes. The addition of basil, cucumber, and a splash of vinegar creates a perfectly balanced chilled soup that’s both cooling and satisfying on hot days.
What makes this gazpacho special is how the peaches complement rather than overpower the tomatoes. The key is using perfectly ripe, in-season produce—the peaches should be fragrant and yield slightly to pressure, while the tomatoes should be at peak ripeness for the best flavor. A good rule of thumb is that the soup should taste tomato-forward with subtle hints of sweet peach in the background.
The beauty of this recipe lies in its simplicity and versatility. Simply blend everything together, chill, and top with your favorite garnishes. Whether you go classic with a drizzle of olive oil and fresh basil, or dress it up with creamy burrata or even fresh crab, this gazpacho is sure to become a summer staple in your kitchen.
Tomato Peach Gazpacho
Tomato Peach Gazpacho with Basil - a chilled summer soup that is cooling and refreshing and easy to whip up. Vegan-adaptable and low calorie.
Ingredients
Gazpacho
Garnish Options
Instructions
Make the Gazpacho
- Quarter the peaches and tomatoes and set aside one wedge of each for your garnish.
- Place the remaining peaches and tomatoes in a blender. Add the onion, cucumber (setting aside garnish portions), basil, olive oil, 1/2 teaspoon salt, pepper and 1 teaspoon vinegar.
- Blend until relatively smooth. Taste. Adjust salt and vinegar to your liking, find your perfect balance. If too peachy add more tomato! It should be tomato-forward with hints of peach.
- Chill at least 2 hours.
Prepare Garnish and Serve
- While chilling, chop up the garnish ingredients as finely as possible. Chill as well.
- To serve, ladle the cold gazpacho into a bowl, sprinkle with garnishes - a crescent shape is pretty, or create your own style. Drizzle with olive oil and add a dollop of burrata or ricotta. Scatter with torn basil leaves. Feel free to add croutons or serve with crusty bread.
Notes
- The soup should be tomato-forward with hints of peach. Adjust ratios to taste.
- Fresh crab also makes an excellent topping for this gazpacho.
- This recipe is easily adaptable for vegan diets by using vegan ricotta or simply omitting the cheese.
