Tomato Peach Gazpacho Recipe

When summer hits its stride and tomatoes and peaches are both impossibly sweet, nothing captures the sunny season quite like Tomato Peach Gazpacho! This vibrant, no-cook soup is a swirl of juicy tomatoes, luscious peaches, crisp cucumber, and fresh basil—a colorful bowl that’s cool, refreshing, and absolutely bursting with flavor.

Ingredients You’ll Need

The ingredient list for Tomato Peach Gazpacho is refreshingly simple—each element shines, lending its own flavor, color, and texture to the final bowl. Gather the ripest tomatoes and peaches you can find, and let these beauties do all the work!

• Peaches: Choose fragrant, slightly soft peaches for the sweetest, juiciest flavor—yellow or white varieties both work!
• Tomatoes: Sun-ripened, peak-season tomatoes are key for a robust depth and balance out the peach’s sweetness.
• English cucumber: Adds a crisp, cooling bite and mellow freshness, plus the skin is thin so you don’t have to peel.
• Red onion: Just a touch gives a gentle, savory edge and pretty pop of color in the garnish.
• Basil leaves: This aromatic herb infuses the gazpacho with an unmistakable summer brightness.
• Olive oil: Use good-quality extra virgin olive oil for creaminess and a fruity finish.
• Salt and cracked pepper: Essential to draw out all the flavors and keep things perfectly seasoned.
• Vinegar (red wine, sherry, champagne, or cider): Just a splash lifts the whole bowl, adding subtle acidity and zing.
• Garnishes: Save a little of each main ingredient plus extra basil, diced finely, to sprinkle over each bowl—and choose your favorite finish (drizzle of oil, burrata, avocado, or ricotta).

Variations

The beauty of Tomato Peach Gazpacho is how easily it adapts to your cravings—and your kitchen. Feel free to swap ingredients, add extra produce, or play with the garnishes to suit your mood or dietary needs.

• Add bell pepper: A half yellow or orange bell pepper brings extra sweetness and a gorgeous golden hue.
• Go vegan or dairy-free: Swap burrata or ricotta for a dollop of your favorite vegan cheese, or skip the cheese altogether and add creamy avocado slices.
• Make it a meal: Top your gazpacho with fresh crab, chilled shrimp, or chickpeas for additional protein and texture.
• Herb it up: Try adding a sprinkle of mint or cilantro alongside the basil for a twist on the traditional flavor.

How to Make Tomato Peach Gazpacho

Step 1: Prep the Ingredients

Start by quartering your peaches and tomatoes—set aside one wedge of each for your lovely garnishes later on. Dice the cucumber and thinly slice the red onion, reserving a bit of both for topping. This little bit of prep pays off in color, texture, and that picture-perfect finish!

Step 2: Blend to Bliss

Add the peaches, tomatoes, most of the cucumber and onion, fresh basil leaves, olive oil, a good sprinkle of salt, a crack of black pepper, and a splash of your chosen vinegar to a blender. Blend until the mixture transforms into a smooth, silky soup. Taste, then adjust the salt and vinegar—you want a tomato-forward base with gentle peachy notes.

Step 3: Chill for Flavor

Pour your Tomato Peach Gazpacho into a large bowl or pitcher, cover, and let it chill in the fridge for at least 2 hours. This step is key—the flavors meld, the texture thickens, and every spoonful becomes wonderfully refreshing and complex.

Step 4: Prepare the Garnishes

While your gazpacho chills, finely dice the reserved peach, tomato, cucumber, and red onion, plus a few extra basil leaves. Pop the garnishes in the fridge so they’re icy cold when it’s time to serve. These bits add bursts of freshness and gorgeous color to every bowl.

Step 5: Serve & Enjoy

Ladle your icy Tomato Peach Gazpacho into chilled bowls. Artfully sprinkle your rainbow of garnishes in a crescent moon shape, or freestyle your own creation! Drizzle with olive oil, add a dollop of burrata, vegan ricotta, or sliced avocado, and scatter torn basil over the top. Don’t forget some crusty bread or croutons for dipping!

How to Serve Tomato Peach Gazpacho

Garnishes

The garnishes are where your Tomato Peach Gazpacho truly pops—think glistening diced peaches, ruby-red tomatoes, crisp cucumber, tangy red onion, and a scatter of torn basil. For next-level creaminess, add a dreamy dollop of burrata or ricotta, or keep it plant-based with ripe avocado slices. A finishing drizzle of good olive oil ties everything together in the most decadent way.

Side Dishes

This chilled soup pairs irresistibly with hunks of crusty country bread, homemade croutons, or a classic baguette for dunking. As a light lunch or dinner, serve it alongside a Mediterranean salad, grilled chicken skewers, or shaved prosciutto and melon for a flavor-packed spread.

Creative Ways to Present

Try ladling gazpacho into elegant glasses for a party-ready starter, or offer a DIY garnish bar so guests can choose their own colorful toppings. For backyard brunches, serve in small jars or shot glasses with mini spoons—Tomato Peach Gazpacho is guaranteed to steal the show however you pour it!

Make Ahead and Storage

Storing Leftovers

Your leftover Tomato Peach Gazpacho will happily keep in an airtight container in the fridge for 3 to 4 days. The flavors actually become more harmonious as they meld—just give it a good stir before serving and freshen it up with new garnishes.

Freezing

I don’t recommend freezing this soup—both the peaches and tomatoes can become watery and lose their gorgeous texture after thawing. Since it comes together so quickly, it’s best enjoyed fresh and chilled within a few days.

Reheating

No need to heat up Tomato Peach Gazpacho! If it’s gotten too cold in the fridge, simply let it sit at room temperature for 10-15 minutes before garnishing and serving. This keeps the flavors lively and the texture just right.

FAQs

Final Thoughts

If you adore cold soups and summer produce, I can’t recommend Tomato Peach Gazpacho enough. It’s the kind of recipe you’ll crave all season long—bright, breezy, and so much fun to share with friends and family. Give it a try, and let every spoonful remind you why summer tastes so sweet!

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