Name: Peach Gazpacho Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Spanish-Inspired
Ingredients: Ripe Peaches: 4 peaches, peeled, pitted, and chopped Cucumber: 1 large cucumber, peeled and chopped Red Bell Pepper: 1 pepper, chopped Shallot or Red Onion: 1 small shallot or 1/4 red onion, chopped Garlic: 1 clove, minced White Wine Vinegar: 2 tablespoons Olive Oil: 3 tablespoons Lemon Juice: Juice of 1/2 lemon Salt and Black Pepper: To taste Cold Water: 1/2 cup (more as needed) Fresh Basil or Mint: For garnish

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If you’re hunting for the ultimate way to keep cool and make the most of peak-season produce, Peach Gazpacho is your invitation to a sun-soaked culinary adventure. Sweet, juicy peaches star alongside crisp cucumber and vibrant bell pepper, whisked together in a no-cook chilled soup that dazzles with color and sings with sweet-tangy flavors. Spanish-inspired yet delightfully unexpected, this refreshing gazpacho is a love letter to summer and the perfect dish to help you savor every golden, sun-ripened bite.

Ingredients You’ll Need

With just a handful of ingredients, Peach Gazpacho shows how a simple lineup can create a deeply satisfying and palate-awakening soup. Each component brings something special, whether it’s brightness, creaminess, or just pure, clean refreshment!

Peaches: Ripe peaches are the star, bringing fragrant sweetness and velvety texture—choose the juiciest you can find for maximum flavor.
Cucumber: This adds coolness and crunch, balancing out the peaches with a refreshing backbone.
Red bell pepper: For subtle sweetness, bold color, and a layer of complexity that makes the soup truly vibrant.
Shallot or red onion: Just a small amount brings gentle sharpness—if you prefer a milder bite, stick to shallots.
Garlic: A single clove deepens the savory edge without overpowering the delicate peach notes.
White wine vinegar: Bright acidity to lift all the flavors and wake up your taste buds.
Olive oil: Adds luscious richness and ties everything together with classic Mediterranean flair.
Lemon juice: Intensifies the soup’s tang and helps the colors stay vivid.
Salt and black pepper: Essential for seasoning and bringing every nuance to life.
Cold water: Adjust as you blend, to reach the perfect creamy-yet-sippable consistency.
Fresh basil or mint: These herby garnishes are optional but highly recommended for their cooling lift and aromatic finish.

How to Make Peach Gazpacho

Step 1: Prep and Chop

Start by gathering and prepping all your ingredients. Peel and pit your peaches, chop the cucumber and bell pepper, and finely dice the shallot (or red onion) and garlic. The chopping doesn’t need to be perfect since everything will get blended, but a little care now helps everything come together seamlessly.

Step 2: Blend the Base

Add the peaches, cucumber, red bell pepper, shallot, and garlic to your blender or food processor. Pour in the white wine vinegar, olive oil, lemon juice, a pinch of salt, and a few grinds of black pepper. Begin blending, adding cold water gradually until the Peach Gazpacho reaches your ideal level of creaminess—think pourable but not watery.

Step 3: Taste and Adjust

Now’s the time to really make this soup your own! Taste a spoonful and tweak the flavors—maybe a touch more vinegar for brightness, extra black pepper for zip, or a pinch of salt to let those peaches shine. Don’t be shy; a cold soup should taste bold and lively straight from the blender.

Step 4: Chill Thoroughly

Pour your Peach Gazpacho into a bowl or pitcher, cover, and slide it into the fridge. Let it chill for at least an hour (longer if you can wait!), allowing the flavors to meld and the soup to become refreshingly cold. Stir gently before serving to even out the texture.

Step 5: Garnish and Serve

Right before serving, ladle the gazpacho into bowls and get creative with your garnishes. A sprinkle of chopped basil or mint makes the flavors pop, and an extra drizzle of olive oil adds even more Mediterranean flair. Dive in and let every spoonful transport you to late-summer bliss!

How to Serve Peach Gazpacho

Garnishes

No bowl of Peach Gazpacho is complete without a flourish of fresh herbs—think ribbons of basil or torn mint leaves scattered on top, or even a few curls of thinly sliced cucumber for crunch. For a savory twist, try a sprinkle of flaky sea salt or a couple of drops of good olive oil.

Side Dishes

This chilled soup loves company! Pair your Peach Gazpacho with crusty bread, grilled flatbread, or even some toasted baguette rubbed with garlic. On a hot afternoon, it sits beautifully alongside a platter of grilled veggies, a wedge of Spanish tortilla, or a zippy green salad.

Creative Ways to Present

If you’re entertaining, pour tiny servings into shot glasses for a pass-around appetizer, or use elegant teacups for a first course with wow-factor. For a picnic, pack your Peach Gazpacho in a big chilled thermos and serve in jars—extra points for rustic charm!

Make Ahead and Storage

Storing Leftovers

Peach Gazpacho is fantastic for advance prep and actually tastes better after a day in the fridge. Store it in a covered container; it will keep for up to three days. Always give it a good stir before serving, as natural separation may occur.

Freezing

For longer-term storage, Peach Gazpacho can be frozen—just pour it into airtight containers and leave a little room for expansion. Thaw in the refrigerator overnight for best texture. Keep in mind, the freshness of the peaches may be slightly diminished after freezing, but the flavors still sing.

Reheating

This soup is all about chill, so no reheating required! If your gazpacho gets too cold or slightly icy in the fridge, simply let it sit at room temperature for 10–15 minutes before serving and stir well to restore its silken texture.

FAQs

Can I use canned or frozen peaches for Peach Gazpacho?

Fresh, ripe peaches truly make this dish shine, but in a pinch, canned (well-drained) or thawed frozen peaches will work—just be sure there’s no added sugar or syrup. Taste and adjust the other ingredients as needed, since the sweetness may vary.

Is Peach Gazpacho vegan and gluten-free?

Absolutely! This recipe is naturally vegan and gluten-free, so it’s perfect for a variety of dietary needs. If you want to serve with bread, make sure to choose a gluten-free option for your guests who need it.

Can I make this recipe spicier?

Of course! Toss in a slice of jalapeño, a pinch of cayenne, or a splash of hot sauce during blending if you’d like your Peach Gazpacho to have a gentle kick. Taste as you go and adjust to your preferred level of heat.

What if I don’t have white wine vinegar?

Feel free to substitute with apple cider vinegar or fresh lime juice. Both will provide that crucial acidity, though the overall flavor will shift a bit—experiment and see which tang you like best for your Peach Gazpacho!

How can I make this soup more of a meal?

To bulk up your Peach Gazpacho, serve with a hearty salad, top with diced avocado, or toss in some grilled shrimp or white beans for protein. It works wonderfully as a light lunch or a breezy dinner when the weather is warm.

Final Thoughts

Peach Gazpacho is an energetic burst of sunshine in a bowl and one of the simplest, happiest recipes you’ll ever invite into your kitchen. If you’re longing for a fresh, healthy dish that effortlessly wows, give this summery soup a try—you’ll be hooked after the very first spoonful!

Peach Gazpacho Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 10 minutes (plus chilling)
Yield: 4 servings
Diet: Vegetarian, Gluten-Free, Vegan

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Description

This Peach Gazpacho is a refreshing and vibrant chilled soup perfect for summer. It combines the sweetness of ripe peaches with the crispness of cucumber and bell pepper, all blended together with a hint of garlic and fresh herbs.

Ingredients

Ripe Peaches:

4 peaches, peeled, pitted, and chopped

Cucumber:

1 large cucumber, peeled and chopped

Red Bell Pepper:

1 pepper, chopped

Shallot or Red Onion:

1 small shallot or 1/4 red onion, chopped

Garlic:

1 clove, minced

White Wine Vinegar:

2 tablespoons

Olive Oil:

3 tablespoons

Lemon Juice:

Juice of 1/2 lemon

Salt and Black Pepper:

To taste

Cold Water:

1/2 cup (more as needed)

Fresh Basil or Mint:

For garnish

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Instructions

Blend Ingredients: In a blender, combine peaches, cucumber, red bell pepper, shallot, and garlic. Add vinegar, olive oil, lemon juice, salt, and pepper. Blend until smooth, adding water for desired consistency.
Chill: Transfer to a bowl, cover, and chill in the refrigerator for at least 1 hour.
Serve: Stir gently, ladle into bowls, and garnish with basil or mint.