A simple recipe for Tomato-Peach Gazpacho – cooling and refreshing and just what the doctor ordered on hot summer days. Top it with burrata cheese (or vegan ricotta) for a little creaminess.
The butterfly counts not months but moments, and has time enough. ~Rabindranath Tagore
Juicy summer peaches get paired with sweet heirloom tomatoes in this cooling recipe for Tomato-Peach Gazpacho! It’s a very simple recipe that takes very little hands-on time, before chilling in the fridge.
Gazpacho is one of those things you either love or hate. I could guzzle this daily on hot summer evenings. My husband, not so much- he’s just not interested! And that is fine, more for me! 😉
What I love about gazpacho, besides being very cooling and refreshing is how it’s full of fresh raw veggies and in this case fruit. So many nutrients here friends! So many “pre-biotics”.
I love how my body feels on days when I have this- so energized and revitalized!
I read somewhere once, that when you each food that is alive, it adds days to your life. And when you eat food that is dead, it takes days away from your life. I have no idea if this is true, but the idea has stuck with me. And I can’t help but feel this when I have gazpacho- like I’m adding days to my life.
The other good thing… gazpacho is also filling while being very low in calories.
Use ripe sweet tomatoes and juicy peaches for the BEST flavor.
Your gazpacho will only be as good as your ingredients!
Chop everything in large chunks, and blend away.
Here I’ve added basil, which compliments this well.
Then season with salt, pepper and a little splash of vinegar.
The vinegar, not only gives it a tiny acid kick, it preserves the gazpacho a few days longer.
What makes a good gazpacho, besides fresh ripe produce, and the fine balance between the salt and vinegar – is the texture.
Using a blender makes it fast and easy, but also quite smooth. So to compensate, I like to dice up a little of what is in the gazpacho- in this case tomato, peach, cucumber and onion- and add it as a garnish.
This is what elevates gazpacho! Plus it just makes it pretty.
Croutons or crusty bread go well here too.
Traditionally, day-old bread is blended in gazpacho, and if this is your preference, feel free to add. It does give it a nice heartiness.
Give the Tomato-Peach Gazpacho and try and let me know how you like it in the comments below!
Other Recipes you may enjoy:
- Simple Delicious Beet Gazpacho
- Chilled Cucumber Melon Soup
- Cucumber Gazpacho
- Watermelon Gazpacho
- Cooling Recipes for HOT summer Days!
Tomato Peach Gazpacho with Basil -a chilled summer soup that is cooling and refreshing and easy to whip up. Vegan-adaptable and Low calorie
- 2 large peaches (3–4 inches wide) save 1/4 cup for garnish
- 3 large tomatoes (same size as peaches) save 1/4 cup for garnish
- 1/3 of an English cucumber, about 1 1/2 cups– save 1/4 cup for garnish
- 1/4 cup red onion, sliced, plus 1/4 cup for garnish
- 10 basil leaves, plus more for garnish
- 1 tablespoon olive oil
- 1/2 –1 teaspoon salt
- 1–2 teaspoons red wine vinegar, sherry vinegar, or champagne vinegar (or Apple Cider vinegar)
- cracked pepper to taste
Quarter the peaches and tomatoes and set aside one wedge of each for your garnish.
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.
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.
Can be made ahead, left 24 hours to chill. Keeps 3-4 days in the fridge. I don’t recommend freezing.
- Serving Size: 1 ¼ cup
Keywords: Tomato Gazpacho, Tomato Peach Gazpacho , Peach gazpacho, Chilled soup recipe, Gazpacho recipe,
Finely diced peaches, tomato, cucumber, red onion ( 1/4 cup each) torn basil leaves, and pick one of the following: sliced avocado, burrata cheese (or ricotta, or plain yogurt), or fresh cold crab.
Garnish, drizzle each bowl with olive oil. Squeeze the crab with a little lemon juice.