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Peach Gazpacho
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5 from 1 vote

Peach Gazpacho

This fresh peach gazpacho recipe features a delicious blend of sweet and savory flavors and comes together easily in just 10 minutes.
Prep Time10 minutes
Total Time10 minutes
Course: Soup
Cuisine: Spanish
Keyword: make ahead, vegetarian
Servings: 4 to 6 servings
Author: Ali

Ingredients

  • 1 pound peaches pitted and roughly chopped
  • 1 pound Roma tomatoes cored* and roughly chopped
  • 1 slice whole wheat bread
  • half of an English cucumber (about 6 ounces) peeled and roughly chopped
  • half of a small red onion (about 2 ounces) peeled and roughly chopped
  • ¼ cup packed fresh basil leaves (about 8 to 10 large leaves)
  • 3 tablespoons olive oil
  • 2 to 3 teaspoons sherry vinegar to taste
  • 1 teaspoon fine sea salt
  • a few twists of freshly-ground black pepper
  • 2 small cloves garlic
  • optional garnishes: chopped peaches cucumber, fresh basil, hemp seeds, croutons, chopped nuts, and/or a drizzle of olive oil

Instructions

  • Blend. Combine all ingredients in a blender and purée until smooth.
  • Season. Taste and season with additional salt, pepper, sherry vinegar, and/or basil if needed.
  • Strain (optional). Strain the mixture through a large fine mesh strainer, if you would like a silky smooth texture.
  • Chill. Refrigerate in a sealed container for at least 3 to 4 hours, or until completely chilled.
  • Serve. Serve cold, topped with your desired garnishes.

Notes

How to core tomatoes: Slice the tomatoes in half lengthwise. Use a spoon to scoop out and discard the seeds and tough white cores.
Storage instructions: Leftover gazpacho can be refrigerated in a sealed container for up to 2-3 days.