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Gazpacho with peach » Simple and Healthy Recipe! ✅

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This fresh peach gazpacho recipe features a delicious combination of sweet and savory flavors and whips up easily in just 10 minutes.

The peach season around here this year was the best. ♡

Our little boy, Teo, is currently 16 months old and caring This first summer he was able to taste all the mature products that the season has to offer. But I have to say that fresh peaches have definitely become a new favorite lately. Teo has already learned where to look for them in the market (and I have learned to be careful with those little hands that shoot out of the stroller to try to catch them, ha!). And every time he bites into a slice of fresh peach, he makes the most adorable squeal of delight. As a new mom, I have to say, is there anything sweeter than seeing fresh peach juice drip on your baby’s chin?

Needless to say, we’ve been bringing home a record number of peaches for all of us lately. And since gazpacho is an absolute must here in Spain during the summer, we’ve mixed leftovers into quick servings of this cold soup to beat the heat. The sweetness of the peaches perfectly balances the salty notes of the classic tomato gazpacho. And when topped with a sprinkling of fresh basil and served perfectly chilled, there’s nothing more refreshing on a hot summer’s day.

The good news about this particular peach gazpacho recipe is that it’s also incredibly quick and easy to mix up. It does not require cooking or heating the kitchen (which is particularly welcome at this time during the current record heat wave in Europe). And, as is the case with most gazpacho recipes, it always tastes even better for the next day’s leftovers.

So grab some more fresh peaches while they’re still in season and let’s make some peach gazpacho together!

Ingredients of the Gazpacho with Peach

Before we get to the full peach gazpacho recipe below, here are a few notes on the key ingredients you’ll need:

  • Peaches: Any variety of fresh peach that you like best will do, preferably as ripe and juicy as possible. No need to peel them!
  • Roma tomatoes: I love using Roma (also known as “pear”) tomatoes in gazpacho, which you’ll need to core before using. (Simply cut them in half, then scoop out and discard the white seeds and cores.)
  • Bread: Here in Spain it is traditional to add a slice of leftover dry bread to thicken the gazpacho and prevent it from separating. I’ve added a slice of whole wheat bread to this batch, but whatever bread you have on hand will be fine.
  • english cucumber: I like to use English or Persian cucumbers for this recipe since you don’t need to remove the seeds. (That said, though, just keep a traditional cucumber on hand, no problem – use a spoon to scoop up and discard its seeds.) I usually peel cucumbers even when making gazpacho, but this step is optional if you’re using an English cucumber. or Persian cucumber.
  • Red onion: We’ll also add a small amount of coarsely chopped red onion, which you can rinse under cold water first if you want to tone down the flavor a bit.
  • fresh basil: I love the flavor of fresh basil combined with peaches and tomatoes in this recipe. That said, fresh mint would be a delicious option here too!
  • Olive oil: To the gazpacho we will add a few tablespoons of good quality extra virgin olive oil, it can also be dressed with an extra as a garnish.
  • Sherry vinager: Sherry vinegar is the traditional choice for gazpacho here in Spain and it tastes wonderful in this recipe. That said, if you don’t have sherry vinegar in your pantry, red wine vinegar or apple cider vinegar might work as a substitute.
  • Salt and pepper: A pinch of sea salt and freshly ground black pepper as always, to season.
  • Garlic: I love the spicy bite that two small raw garlic cloves give this gazpacho. But feel free to use less garlic if you prefer.
  • Seals: The ingredients are always the fun part of serving gazpacho, so get creative and add whatever sounds good! Sliced ​​peaches, cucumbers, fresh basil, hemp seeds, croutons, chopped walnuts (I especially love marcona almonds or pine nuts), and/or a drizzle of olive oil would all be delicious options.

Possible variations of the recipe.

Here are some other variations you can try with this peach gazpacho recipe:

  • Make it creamy: Add a swirl of cream to the gazpacho to make it creamier.
  • Make it spicy: Add a pinch of chopped red bell pepper or a few slices of fresh chili (such as jalapeno) to kick up the heat.
  • Prepare it without gluten: Use gluten free bread to make this gf recipe.
  • Make it vegan: Done! This peach gazpacho recipe is already naturally vegan.
  • Serve it with a straw: Gazpacho is often served with a glass and a straw here in Spain… which I find very amusing! If the gazpacho feels too thick, add a few more tablespoons of ice water to thin it out a bit, then sip it. 🙂

Other gazpacho recipes

Looking for other gazpacho recipes to try? Here are some of my favorites:

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This fresh peach gazpacho recipe features a delicious combination of sweet and savory flavors and whips up easily in just 10 minutes.

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

  1. Mingle. Combine all ingredients in a blender and blend until smooth.
  2. Season. Taste and season with salt, pepper, sherry vinegar and/or basil as needed.
  3. Filter (optional). Strain the mixture through a large mesh strainer if you want a silky smooth texture.
  4. Freddo. Refrigerate in a sealed container for at least 3 to 4 hours, or until completely chilled.
  5. Serve. Serve cold, garnished with whatever toppings you like.


How to core tomatoes: Cut the cherry tomatoes in half lengthwise. Use a spoon to scoop out and scoop out the seeds and hard white cores.

Storage instructions: Leftover gazpacho can be stored in the refrigerator in a sealed container for up to 2-3 days.

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