This tomato and peach gazpacho is the quintessential summer soup! Plump, ripe tomatoes, and sweet, juicy peaches come together and blend into the most refreshingly light cold soup.
I first tried gazpacho in Spain about 5 years ago, and after the first spoonful I knew I had to recreate it at home. Ever since then, gazpacho has become a repeat at our house during the summer.
Traditional gazpacho is made with tomatoes, cucumbers, bell pepper, onion, and cilantro. Replacing the bell peppers with peaches and switching the herbs to parsley and basil is a fun way to mix it up—and use some of the summer season’s juiciest peaches!
If you have time, strain your gazpacho through a mesh strainer or food mill. It will make the gazpacho ultra-smooth. Also, gazpacho is best served the next day, because the flavors have time to develop. If you can’t wait that long, at least chill it in the fridge for about an hour. Gazpacho should be served cold.
Tomato and Peach Gazpacho
Serves 2-4, depending on serving size
- 2.5 cups tomatoes, cored and roughly chopped (2-3 tomatoes)
- 2 cups peaches, peeled, pitted, and roughly chopped
- ¼ cup red onion, roughly chopped
- 2 cups cucumber, peeled and roughly chopped
- 1 clove garlic, peeled
- 3 tablespoons lime juice (juice of 1-2 limes)
- ½ cup fresh parsley (a handful)
- ½ cup fresh basil (a handful)
- ½ cup water
- ¼ cup olive oil
- ¼ teaspoon salt
- Add all ingredients to a blender and blend until smooth. Taste and adjust by adding more salt or lime juice.
- For a smoother gazpacho, strain the mixture through a mesh strainer, pushing all the liquid through with a spatula or the back of a ladle.
- Refrigerate for at least 1 hour, and ideally overnight.
- Serve cold with additional chopped herbs, corn, and avocado, if desired.