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

Ingredients

  • 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

Directions

  1. Add all ingredients to a blender and blend until smooth. Taste and adjust by adding more salt or lime juice.
  2. 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.
  3. Refrigerate for at least 1 hour, and ideally overnight.
  4. Serve cold with additional chopped herbs, corn, and avocado, if desired.
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About the Author

Allyson Meyler

Allyson Meyler cooks, photographs, and eats the recipes found on her blog Reclaiming Yesterday. After struggling with her own health issues—and becoming frustrated with the Western medical system—Allyson took it upon herself to search for healing. She found relief through diet and lifestyle changes, and became a strong believer in food as medicine. She now shares her recipes and experiences through her blog in hopes to inspire others to get into the kitchen and take control of their health—and to eat some delicious food along the way! Follow along on Instagram and Facebook.