When summer produce is at its peak, there’s no better way to celebrate than with something cool, fresh, and unexpected. This Peach Tomato Gazpacho is half smooth, half chunky, rich in flavor, and surprisingly delicious.
I first had a similar version in Paris, and I still remember falling in love with the velvety texture of the peaches and the bright acidity of the tomatoes, all brought together by the depth of fresh basil. It was everything I love about summer, sun-ripened, bold, and refreshingly simple. All my favorite seasonal ingredients are in one chilled glass.
The wonderful recipe is incredibly quick and easy to prepare, requiring zero cooking or heating. However, since it has been over 110 F every day lately, my stove or oven is not what I want to turn on.
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Lastly, most gazpacho recipes always taste even better the next day. Make a larger batch and enjoy the leftovers.
In this Article
- A short gazpacho backstory
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make this delicious tomato gazpacho
- Pro Tips
- What dishes can you enjoy with this tomato gazpacho soup?
- Optional Garnishes
- Storing
- Frequently Asked Questions
- If you enjoy this tomato gazpacho recipe, you may want to try my other recipes.
- VIDEO: COOK ALONG WITH ME
- Peach, Tomato Gazpacho
A short gazpacho backstory
Traditional gazpacho originated in Andalusia, in southern Spain, where hot summers call for cool, refreshing dishes.
Traditionally made with stale bread, tomatoes, olive oil, garlic, and vinegar, it was a humble, rustic soup designed to make the most of simple ingredients. Over time, it evolved by removing the bread and welcoming fruits like watermelon or peach for a fresh twist.
It’s one of those dishes that feels fancy but is secretly so easy and no stove is required!
Why you will love this recipe
No stove required – perfect for a hot summer night where turning on the stove just not going to happen.
Staple ingredients – nothing fancy, just fresh summer gems that are easy to find at our supermarkets or farmers market.
Can be made ahead of time – making it the perfect dish to bring to all. your summer party invitations.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Fresh ripe tomatoes – blanch them, see recipe card for instruction on how to. I remove the seeds, you can keep them if you enjoy them. The add a bit more acidity to your gazpacho. Cut them into cubes. Do save 1/4 or more for garnish.
Peaches – wash them well, keep the skin on, and cut into small cubes. Save 1/4 for garnish.
Champagne dressing – a little acidiy, my favorite with this recipe. Red wine vinegar, sherry vinegar, or apple cider can also be used.
White bread – helps give your tomato gazpacho that rich texture and consistancy.
Fresh basil leaves – i love it here and it gives that rich flavor layer. Keep a few leaves for garnish.
Extra virgin olive oil – used with the ingredients in the blender and as the last minute drizzled over your finished soup.
Sea salt and black pepper – to taste and your seasoning.
Equipment Needed
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Blender or food processor
Step by step on how to make this delicious tomato gazpacho
With all my recipes, please assemble all the ingredients before starting cooking and baking.
Use ripe sweet tomatoes and juicy peaches for the best flavor.
- Start by blanching the tomatoes to remove the skin. Chop and cut into small dice. Remove the seeds if you wish; I did. Save some for the garnish.
- Wash the peaches well, and slice them into quarters. Save some for the garnish.
- Add the tomatoes, peaches, basil leaves, slices of bread, champagne dressing, and two tablespoons of olive oil in a blender.
- Season with salt and black pepper to taste and give it another few blend pulses.
- Cover in a large bowl and refrigerate for at least one hour; the longer the better.
- Pour an equal amount into six small glass containers and decorate with diced tomatoes, peaches, and basil leaves.
- Drizzle the remaining olive oil over it, and enjoy!
Pro Tips
- The best gazpachos need time to rest and chill before serving. Plan to make it at least one hour in advance, more if you have time. This part will allow all the flavors to bind and give you a fantastic soup.
- Gazpachos are best served cold.
- This recipe calls for adding pieces of fresh tomato and peaches before serving. The small chunks beautifully balance the soup’s smoothness.
What dishes can you enjoy with this tomato gazpacho soup?
Serve gazpacho with fresh peaches to make this a light summer meal. Dinner and dessert in one sitting. Crusty toasted bread with a gentle hint of olive oil on top.
Pair it with grilled vegetables for a complete dinner or follow it with seafood. Chilean sea bass with tomato relish is perfect as a follow-up to the soup.
Mixed green salad with vinaigrette, or tomato salad with mint, is always my go-to choice in the summer as it is refreshing and light.
Optional Garnishes
Feel free to add more finely diced peaches, tomatoes, and basil torn or cut into chiffonade.
Add sliced avocados, finely shaved red onions, diced cucumber, or diced red bell pepper to your chilled soup.
Storing
It can be made ahead, with 24 hours to chill.
Store in an airtight container in the refrigerator for up to three days.
I do not recommend freezing.
Frequently Asked Questions
What is gazpacho made of?
Gazpacho is a cold soup made with raw vegetables, primarily tomatoes, cucumbers, and bell peppers. Olive oil, vinegar, garlic, and onion are added for extra flavor, while bread is added for thickening.
Is gazpacho the same as tomato soup?
Although both are tomato-based, they are significantly different. Gazpacho is a cold soup with raw vegetables that are blended. On the other hand, tomato soup is made with cooked tomatoes and broth and served hot.
Is gazpacho eaten hot or cold?
The gazpacho is traditionally served cold.
If you enjoy this tomato gazpacho recipe, you may want to try my other recipes.
VIDEO: COOK ALONG WITH ME
Peach, Tomato Gazpacho
Ingredients
- 4 fresh tomatoes
- 4 peaches
- 2 tablespoons Champagne vinegar, (Sherry vinegar, or Apple cider vinegar)
- 2 slices white bread , crust removed
- 8 large basil leaves, + extra for decoration
- 4 tablespoons olive oil
- salt and pepper, to taste
Instructions
- With a sharp knife, indent your tomatoes' top and bottom with a large X or crosspoint.
- Bring water to a boil and blanch your tomatoes for a few minutes. You want to see the skin break, but beware not to cook them.Remove them from the water once the skin starts to peel away. Rinse under cold water to stop the cooking process.
- Peel the skin off the tomatoes and cut them into small cubes. Remove the seeds and toss them. Save ¼ of the chopped tomatoes for decoration.
- Wash and dry the peaches, slice them into quarters, and save ¼ for decoration.
- In a blender, add the tomatoes, peaches, basil leaves, slices of bread, and the champagne vinegar with two tablespoons of olive oil. Season with salt and pepper and puree.
- Cover and place in the refrigerator for at least one hour to chill.
- Pour an equal amount into six small glass containers and decorate with the tomatoes and peaches, in small chunks. Add a few basil leaves and drizzle the remaining olive oil over it.
Notes
- The best gazpachos need time to rest and chill before serving. Plan to make it at least one hour in advance, more if you have time. This part will allow all the flavors to bind and give you a fantastic soup.
- Gazpachos are best served cold.
- This recipe calls for adding pieces of fresh tomato and peaches before serving. The small chunks balance the smoothness of the soup beautifully.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Appetizers, Soups, Dinners
- Cuisine: International
- Season: Summer
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
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