This refreshing Peach Gazpacho blends ripe peaches, tomatoes, cucumber, basil, and olive oil into a vibrant no-cook summer soup that’s light, healthy, and easy to make. Vegan + Gluten-free.
The butterfly counts not months but moments, and has time enough. ~Rabindranath Tagore
This is my absolute favorite summer soup. So many people have asked for this recipe!
This Peach Gazpacho is one of my favorite ways to celebrate peak summer produce. Juicy peaches and sweet heirloom tomatoes are blended with cucumber, basil, olive oil, and a splash of vinegar into a silky, refreshing chilled soup that’s bursting with flavor. It comes together in minutes, then simply chills in the fridge until you’re ready to serve.
Gazpacho tends to be one of those recipes people either adore or avoid. Me? I could happily guzzle cold soups every day during the hottest weeks of summer. My husband, on the other hand, isn’t convinced-and that’s perfectly fine. More for me, ha! 😉
What I love most about gazpacho is how nourishing it feels. It’s packed with fresh, raw vegetables, herbs, and in this case, sweet summer peaches-all blended into a vibrant soup that’s naturally hydrating, full of fiber and prebiotics, and incredibly refreshing. I always feel lighter, more energized, and completely revived after a bowl.
Years ago, I read that eating “living foods”-fresh fruits and vegetables-adds days to your life. And that eating “dead foods” takes days away from your life. Whether that’s literally true or not, the sentiment has always stayed with me. Every time I make this Peach Gazpacho, I’m reminded how good it feels to nourish ourselves with the abundance of summer. It’s cooling, satisfying, and one of the most delicious ways I know to enjoy the season.
This peach gazpacho is so refreshing!
The taste of summer - Sweet peaches, ripe tomatoes, cucumber, and basil capture the very best flavors of peak summer produce.
No cooking required - Simply blend, chill, and serve-perfect for hot days when you don’t want to turn on the stove.
Refreshing and light - Cool, vibrant, and incredibly satisfying without feeling heavy. Incredibly hydrating!
Beautiful enough for entertaining - Elegant garnishes make this chilled soup perfect for dinner parties, brunches, or summer gatherings.
Easy to customize - Keep it vegan, add creamy burrata, or top it with fresh crab for an elevated first course.
Peach Gazpacho Ingredients
- Fresh ripe peaches - Sweet, juicy summer peaches are the star of this chilled soup, adding natural sweetness and incredible seasonal flavor.
- Ripe tomatoes - Any flavorful tomatoes work here, creating the classic gazpacho base while balancing the sweetness of the peaches.
- Cucumber - English or Persian cucumbers add refreshing crunch and a cooling freshness. No need to peel thin-skinned varieties.
- Red onion - Adds just enough savory bite to balance the fruit.
- Fresh basil - Brings bright, herbaceous flavor that pairs beautifully with peaches and tomatoes.
- Olive oil - Adds richness and creates a silky, luxurious texture.
- Vinegar - Red wine, sherry, champagne, or apple cider vinegar adds the acidity that makes all the flavors pop.
- Salt and black pepper - Essential for bringing the soup into balance.
- Optional garnishes - Diced peaches, tomatoes, cucumber, red onion, fresh basil, avocado, burrata, ricotta (or vegan ricotta), crusty bread, croutons, or even fresh crab turn this simple soup into an elegant summer meal.
- Variation – Traditionally, day-old bread is blended into gazpacho; if this is your preference, feel free to add 1/2 cup to 1 cup to the blender. It does give it a nice heartiness. I’m going for GF here.
How to make Peach Gazpacho
Use ripe, sweet tomatoes and juicy peaches for the BEST flavor. Your gazpacho will only be as good as your ingredients!
Step one: Blend. Chop everything into large chunks, place into a blender, and blend away. Here I’ve added basil, which complements this well.
Step Two: Season with salt, pepper, and a little splash of vinegar. The vinegar not only gives it a tiny acid kick, but it also preserves the gazpacho a few days longer. Taste and adjust salt and acid and find your perfect balance.
Step Three: Chill! This soup is best served cold!
Tip: What makes a good gazpacho, besides fresh, ripe produce and the fine balance between salt and vinegar, is its texture. Using a blender makes it fast and easy, but also quite smooth.
So to elevate this, 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. Plus, it just makes it pretty.
Step four: Elevate! To add a little richness, add a drizzle of olive oil, or avocado, or a dollop of burrata cheese (my favorite!), or ricotta (or even vegan ricotta!). Croutons or crusty bread go well here too.
Storage & Make Ahead
Make ahead: Peach Gazpacho is an excellent make-ahead recipe. Prepare it up to 2 days in advance and refrigerate until well chilled. The flavors become even more harmonious as they rest.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as the soup may naturally separate.
Serving tip: For the freshest presentation, add garnishes like diced peaches, cucumber, basil, avocado, or burrata just before serving.
I really hope you enjoy this- it is such a treat! Let us know what you think of it in the comments below!
More Cold Soup Recipes you may enjoy!
- Tomato Gazpacho
- Ajo Blanco
- Green Gazpacho
- Beet Gazpacho
- Chilled Cucumber Melon Soup
- Cucumber Gazpacho
- Watermelon Gazpacho
xoxo
Print
Peach Gazpacho Recipe
- Prep Time: 15
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4 1x
- Category: Chilled Soup, cold soup, Soup
- Method: blended
- Cuisine: American
- Diet: Vegan
Description
This refreshing Peach Gazpacho blends ripe peaches, tomatoes, cucumber, basil, and olive oil into a vibrant no-cook summer soup that’s light, healthy, and easy to make.
Ingredients
- 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
- Finely diced peaches, tomato, cucumber and red onion, torn basil leaves, and pick one of the following: drizzle of olive oil, sliced avocado, burrata cheese (or ricotta or vegan ricotta).
- Feel free to add croutons or serve with crusty bread.
- I’ve also topped this with fresh crab.
Instructions
- 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.
- 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
Can be made ahead, left 24 hours to chill. Keeps 3-4 days in the fridge. I don’t recommend freezing.
Sometimes I’ll add 1/2 of a yellow or orange bell pepper.
Nutrition
- Serving Size: 1 cup with 2 tablespoons Burrata Cheese
- Calories: 143
- Sugar: 12.5 g
- Sodium: 327.3 mg
- Fat: 6.3 g
- Saturated Fat: 2 g
- Carbohydrates: 18.7 g
- Fiber: 3.6 g
- Protein: 5.8 g
- Cholesterol: 8.8 mg
Another winner from Feasting at Home. SO different, refreshing and delicious. Thank you for making me look like such a great cook!!!!!
Glad you gave it a try Karen!
I’m intrigued. I will HAVE to try this. Most of the time, I mix watermelon with heirloom tomatoes, cucumbers, sweet peppers, and herbs
Hi Margot- it is similar, I hope you give it a go!
I gave my blender to my son years ago, so I’m going to use my Cuisinart. What are your thoughts?
That should work fine Linda!
This Peach Gazpacho recipe sounds incredibly refreshing and perfect for warm weather. I love how it combines fresh peaches with savory ingredients to create a unique and flavorful dish. Thanks for sharing such a creative recipe!
Thanks so much David!
This sounds wonderful! I used to make a warm peach salsa that I need to make again! Thanks!
Love to hear what you think of the gazpacho!
This is my absolute favorite summer soup. So many people have asked for this recipe.
So nice to hear this Jennifer!
This recipe is soooo yummy if you have some very ripe peaches and tomatoes —> the best gazpacho out there’
Glad you gave it a try Rachel!
Do you peel the tomatoes and peaches before blending?
No need to peel Susan! I usually buff the fuzz off the peaches with a terry cloth towel first.
Thank you, Sylvia! I’ll let you know how my guests like it (how could the gazpacho NOT be fabulous with these ingredients?!)
👌🏼
We served this gazpacho to our guests last night and got raves all around! It is a definite keeper, and we will keep making it until the peaches and tomatoes bid us farewell in the fall! Thank you for this recipe!
So glad Susan! So refreshing, isn’t it.
This was delicious! I happened upon your wonderful site when looking for a recipe to copycat a wonderful tomato peach gazpacho from a farmers market. This was even better! I did use 1/2 orange bell pepper too. Of the mega number of food websites out there, I have one or two go-to recipe blogs— but just bookmarked yours. The bowls and your narrative drew me in. Thank you!
So glad you liked this one! Really appreciate the review Cheryl, it means the world that you are enjoying the blog!
This is absolutely delicious! I used some very ugly but incredibly flavorful organic nectarines and threw in an ear of fresh corn that needed to be used up
Oh good! Great to hear Tom!
What a luscious gazpacho! The peach tomato combo is superb and all the other ingredients balance the flavour nicely. Thank you, again!!
Thanks so much! Glad you gave this a go Anna!
Love this recipe. I added a whole jalapeño (cored, seeds removed) and used golden baby grape tomatoes, doubled the onion and olive oil, and substituted with white balsamic vinegar. Delicious!
Yum! Sounds super tasty!
Really liked this. Though I will add a slightly higher amount of peaches next time, I loved its bright flavors and its texture. Next time I’ll double the recipe, given two of us quickly ate it all up.
Thanks and glad you gave it a go!
Looks delish – can’t wait to try this version. Sylvia always has wonderful recipes.
Thanks so much Tracy!
I love gazpacho and this was a fun take on cold soup. It was easy to make and easy to eat! It was full of fresh and bright flavors, tomato-forward, with sweet peach undertones. It was so satisfying and filling. Will make again.
Glad you enjoyed this!
I really enjoyed this refreshing gazpacho. I used tomatoes and basil from the garden. Peaches, cucumber and onion were from the farmers market.
I’m so glad you enjoyed this!
This is really delicious just the way it is. I made it again and added a little jalapeno (I like a little spice). That was also super good.
I’m so glad you enjoyed this Jennifer!
We had this for lunch today and there were exclamations and yum yum noises all around 😋 so fresh and light and perfect for summer!
Glad you enjoyed Abbie!
I have made this gazpacho several times already. It is so delicious! I used ricotta cheese on top and some avocado. Thanks for sharing this recipe.
So refreshing. Loved everything about this. Topped with the Burrata cheese and it was so good.
Easy, delicious, healthy and a great combination of ingredients. I will definitely make this again! I have been really loving your recipes.
Thanks so much Jennifer!
Great recipe! Love the additions of peaches. I doubled the fresh basil:)
Perfect!