In the hot days of summer, there are few things better than a cool, refreshing bowl of gazpacho. And when it comes to gazpacho, there is nothing better than my Summer Peach Gazpacho. It is loaded with fresh peaches, crisp cucumbers, juicy tomatoes, and fragrant basil for a combination that is truly unbeatable. Plus, this recipe is naturally gluten-free, dairy-free, and vegan-friendly, so it’s the perfect way to make use of that fresh, summertime produce!
Friends, if there’s one dish that epitomizes the idea of “quick and easy” recipes, it’s a soup. In fact, soups have to be one of my favorite recipes to create! Not only are they so easy to throw together in a pinch, but they are the perfect way to get in extra fruits and/or veggies… without feeling like you’re just eating a plate of steamed produce. Not that there is anything wrong with that, but in my opinion, it can get boring. And healthy food should never be boring!
Whether you make my Baked Potato soup in the winter, or this delicious Peach Gazpacho in the summer, there is a soup for every season, every diet, and every mood. It’s the ultimate universal food!
And the best part about soups? They couldn’t be any easier to throw together. They’re the original one-pot meal, and usually come together in one pot, on the stove. But when it comes to gazpacho, it’s even EASIER! There is no cooking required – just simple food processing and chilling. Does it get any better than that?!
What is a Gazpacho?
If you’ve never had gazpacho, then let me introduce you to this delicious and refreshing dish! Gazpacho is a COLD soup that is native to both Spain and Portugal, and is traditionally eaten in the summertime. In those warm, European summers, it’s one way that the natives stay nice and cool. And while I won’t claim that this is a traditional gazpacho recipe, I will say that it is a fun, seasonal take!
Traditionally, gazpacho is made with a base of tomatoes and bell peppers, for a cool and crisp flavor. But for this recipe, we’re replacing them with sweet peaches. Why? Because peaches are absolutely delicious! They are my favorite seasonal summer fruit, and they make the perfect base for our gazpacho recipe. Trust me on this one – it may just become your new favorite way to eat peaches!
What You Need to Make This Delicious Summertime Soup
All you need are a few, simple, healthy ingredients to bring this gazpacho recipe to life! This is the perfect recipe to make anytime that you need to use up the produce from your farmer’s market hauls… or, if you need an easy way to get some extra veggies into your diet. Hey, I’m not judging. 😉
- Peaches: Of course, the star of this recipe is the peaches! Any variety of peaches work for this recipe, and they all taste equally as good.
- English Cucumber: English cucumbers are nice and crunchy, and add the perfect cool and refreshing twist to this dish.
- Tomato: It wouldn’t be a gazpacho recipe without the tomatoes! I love using fresh heirloom tomatoes, but any variety of tomato works well.
- Garlic Cloves: I highly recommend adding in fresh garlic cloves to this recipe. Not only is the garlic flavor absolutely essential to this recipe, but fresh garlic is truly the best! If you don’t have access to fresh garlic, you can use garlic powder. However, the flavor won’t be the same.
- Lime: A squeeze of fresh lime juice adds the perfect amount of acidity!
- Olive Oil: Olive oil is my favorite oil to use in this recipe. Not only is it heart-healthy and loaded with healthy fats, but it also adds the best flavor to this soup.
- Champagne Vinegar: Champagne Vinegar adds the perfect acidic flavor profile to this dressing.
- Water: A little water is needed to ensure that our soup doesn’t turn out too thick!
- Basil: Fresh basil is one of my favorite parts of this gazpacho recipe. The combination of basil and peaches is truly unbeatable!
- Sea Salt & Pepper: And, of course, we need a little bit of salt and pepper to round out this recipe!
How to Make This Simple Summertime Gazpacho Recipe
Making this gazpacho recipe couldn’t be any easier! Simply start by washing and chopping all of your produce – your cucumber, tomatoes, and peaches. A rough chop is totally okay, as it will all be processed together anyway!
Next, add them to a food processor, along with the rest of your gazpacho ingredients, and process until smooth. There may be some texture left, and that’s okay! Just process it as smooth as you can.
Finally, transfer your gazpacho into a large bowl and chill it in the refrigerator for 20-30 minutes. Once it’s nice and cool, top with any garnishes of choice- I love adding some additional chopped cucumber, tomato, and basil leaves- serve, and enjoy!
Store any leftovers back in the fridge for up to one week.
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xX
** Photography by Bea Moreno
Equipment
- 1 Food Processor I love this one by Cuisinart
Ingredients
- 3 Peaches, quartered
- ½ English Cucumber, diced
- 1 Tomato, quartered
- 2 Garlic Cloves
- 2 Limes, juiced
- ¼ Cup Olive Oil
- 2 Tablespoons Champagne Vinegar, balsamic vinegar also works well here!
- ¾ Cup Water
- 4 Basil Leaves
- 1 ½ Teaspoons Sea Salt
- 1 Teaspoon Black Pepper
Instructions
- Start by preparing your produce – wash and chop your peaches, cucumber, and tomatoes. A rough chop is totally okay, as it will all be processed together anyway!
- Next, add your produce to a food processor, along with the rest of the gazpacho ingredients.
- Process until your gazpacho is as smooth as possible. There will still be some texture, and that is okay!
- Once your gazpacho is as smooth as possible, transfer it to a bowl and chill it in the refrigerator for 20-30 minutes.
- When it's chilled, remove it from the fridge and top with any garnishes of choice. I like to garnish mine with more chopped cucumbers and tomatoes, as well as more basil leaves.
- Serve immediately, and enjoy! Store any leftovers back in the fridge for up to one week.
Recipe In Action
Rate & review
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