This peach gazpacho is a light, refreshing, and heart-healthy cold soup that blends ripe peaches, tomatoes, and cucumber into the perfect no-cook summer meal.
For more easy summer recipes, check out our summer pasta salad, Greek pasta salad, pineapple cucumber salad, and zucchini fritters.
A Refreshing Way to Eat Healthier This Summer
Looking for a light and refreshing dish that’s both delicious and good for you? This Peach Gazpacho is the answer. Made with juicy peaches, ripe tomatoes, and crisp cucumber, it’s a cold soup for hot days that works as a starter, lunch, or even a savory drink.
Unlike traditional gazpacho, this version is naturally sweet and requires no bread or cooking, making it a breeze to prepare. It’s rich in fiber, vitamins A and C, and anti-inflammatory nutrients, making it a smart choice for heart health and digestion. Add a sprinkle of crumbled feta (or a plant-based version) for extra protein and creaminess.
Louise and I love this recipe in peak peach season—it’s quick, flavorful, and cooling. Whether you serve it at a picnic, BBQ, or enjoy it on your patio, this healthy summer soup recipe is simple and satisfying.
Sweet, savory, and good for your body, this is summer in a bowl.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Peaches: Use ripe, juicy peaches or nectarines for the best flavor. You can substitute with watermelon for a more hydrating twist, or mango for a tropical flavor. This is a perfect way to explore fresh peach recipes savory style.
- Tomatoes: Ripe, in-season tomatoes are ideal. Roma or heirloom varieties work well.
- Cucumber: English cucumber is best for its mild flavor and tender skin. Substitute with regular cucumber, peeled and seeded.
- Red bell pepper: Adds sweetness and body. Orange or yellow bell peppers also work.
- Onion: Use a small mild onion or shallot for a more delicate flavor.
- Garlic: Optional, but adds a subtle depth. Use a small clove to avoid overpowering the soup.
- Red wine vinegar: Adds brightness and balances the sweetness of the peaches. You can substitute with sherry vinegar (for a more traditional Spanish flavor), white balsamic vinegar (for a milder, slightly sweet note), or apple cider vinegar (for a tangy, fruity kick).
- Extra virgin olive oil: Helps emulsify the soup and adds richness. Use less for a lighter version, or up to ½ cup for a creamy texture—ideal for Mediterranean diet soup lovers.
- Salt and black pepper: Essential for balancing sweetness and acidity.
- Fresh basil: Adds an herby finish. Mint or cilantro are also delicious.
- Feta cheese: Optional topping. Use plant-based feta for a vegan version or skip for a dairy free gazpacho.
How to Make Peach Gazpacho
Step 1: Blend the Veggies
Core and chop the peaches, tomatoes, and red bell pepper—no need to peel them. Peel and chop the cucumber, onion, and garlic (if using).
If you’re using a standing (immersion) blender like I do in the video, simply add all the chopped veggies to a large bowl and blend until smooth. Otherwise, add everything to a high-speed blender and blend until completely silky (might have to work in batches).
Step 2: Add Vinegar, Salt, and Olive Oil
While the blender is running, add the vinegar and salt. Then slowly pour in the olive oil to help create a smooth, creamy texture. Start with 2 tablespoons, or go up to ½ cup if you want a richer soup.
Step 3: Strain (Optional)
For a silky-smooth texture, pour the soup through a fine-mesh sieve into a bowl. Use the back of a spoon to press out as much liquid as possible, then discard the solids. If you like a more rustic texture, you can skip this step.
Step 4: Chill
Transfer the soup to an airtight container and refrigerate for at least 1 hour. For the best flavor, chill it for up to 8 hours. The colder it is, the more refreshing it tastes—it’s the perfect for cold soup recipe for lunch or as a light starter.
Step 5: Serve
Before serving, stir the soup well and taste it. Adjust the salt or vinegar if needed. Serve it in bowls topped with crumbled feta, diced peach, and fresh basil. Or pour it into glasses over ice for a refreshing drinkable version.
Tips
- Use ripe, in-season produce: The flavor of your soup depends on the quality of your peaches and tomatoes. Soft, juicy, and fragrant fruit makes all the difference in this tomato and peach recipe.
- Chill it well: This soup gets better as it chills. Let it rest for at least 1 hour—ideally up to 8—for deeper flavor and a refreshing finish.
- Blend until ultra-smooth: A high-speed blender or immersion blender work best to create a silky texture. Strain the soup if you want it extra refined.
- Add olive oil slowly: Drizzling in the oil while blending helps emulsify the soup, giving it a creamy mouthfeel without cream or bread—perfect for a low calorie cold soup.
- Customize the texture: Blend less and skip the straining if you like a more rustic or hearty consistency.
- Taste before serving: Once chilled, always taste and adjust salt or vinegar. Cold dulls flavors, so it may need a quick boost.
- Get creative with toppings: Try crumbled feta, chopped peaches, sunflower seeds, or fresh mint for extra texture and flavor.
- Serve it two ways: Enjoy it in bowls as a starter or pour it into glasses over ice for a picnic friendly recipe everyone will love.
Frequently Asked Questions
Yes! Peaches add natural sweetness and a floral note that pairs beautifully with tomatoes and vinegar. It’s our favorite twist on the classic Spanish cold soup.
You don’t have to peel the peaches and tomatoes, especially if you plan to strain the soup.
Straining is optional. It creates a smoother, more refined gazpacho. If you like a rustic texture or want more fiber, feel free to skip it. Personally, I would always strain it – it’s much more refined.
It keeps well for up to 3 days in an airtight container. Stir before serving, as natural separation may occur.
This is truly one of the best cold soups for summer. Serve it chilled in a bowl with crusty bread and toppings like feta and basil, or pour over ice in a glass for a savory summer drink.
Yes! It’s still delicious without oil or cheese. Skip both for a lower-fat, fully plant-based version.
More Easy Summer Recipes
- No-Mayo Potato Salad
- Vegetarian stuffed bell peppers
- Red pepper pasta
- Stuffed tomatoes
- Lemon ricotta pasta
- Tomato galette
- Chickpea pasta salad
- Rice salad
- Creamy pasta salad
If you tried this Peach Gazpacho recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
Peach Gazpacho
Ingredients
- 1 pound ripe tomatoes cored and chopped
- 1 pound peaches or nectarines – pitted and chopped + 1 more for garnishing
- 1½ cups English cucumber peeled and chopped
- 1 small clove garlic optional
- ½ red bell pepper chopped
- 1 small onion best if mild – sub shallot
- 2 tablespoons red wine vinegar or any other vinegar
- ½ teaspoon salt and black pepper to taste
- 2 tablespoons extra virgin olive oil up to ½ cup depending on how rich and creamy you want it
- a few fresh basil leaves for garnish
- 4 tablespoons crumbled feta optional for garnish
Instructions
- Blend the veggies: Core and chop 1 pound ripe tomatoes, 1 pound peaches, and ½ red bell pepper—no need to peel them. Peel and chop 1½ cups English cucumber, 1 small onion, and 1 small clove garlic (if using).Add all the chopped veggies to a large bowl and blend with an immersion blender until smooth. Otherwise, use a high-speed blender but might have to work in batches.
- Add olive oil: While the blender is running, add 2 tablespoons red wine vinegar and ½ teaspoon salt. Then slowly pour in 2 tablespoons extra virgin olive oil to help create a smooth, creamy texture. You can go up to ½ cup (60ml) of oil if you want a richer soup.
- Strain (optional): For a silky-smooth texture, pour the soup through a fine-mesh sieve into a bowl. Use the back of a spoon to press out as much liquid as possible, then discard the solids. If you like a more rustic texture, you can skip this step.Chill: Transfer the soup to an airtight container and refrigerate for at least 1 hour. For the best flavor, chill it for up to 8 hours.
- Serve cooled: Before serving, stir the soup well and taste it. Adjust the salt or vinegar if needed. Serve it in bowls topped with 4 tablespoons crumbled feta, diced peach, and a few fresh basil leaves. Or pour it into glasses over ice for a refreshing drinkable version.
Video
Notes
- Peaches: Use ripe peaches or nectarines. Sub with watermelon for a hydrating twist or mango for a tropical vibe.
- Tomatoes: Go for ripe, in-season tomatoes like Roma or heirloom.
- Cucumber: English cucumber is best. Sub with peeled and seeded regular cucumber.
- Red Bell Pepper: Adds sweetness and body. Yellow or orange work too.
- Onion: Use a mild onion or shallot for a gentler flavor.
- Garlic: Optional—use just a small clove to avoid overpowering the soup.
- Red Wine Vinegar: Brightens everything up. Swap with sherry, white balsamic, or apple cider vinegar.
- Extra Virgin Olive Oil: Adds creaminess and depth. Use 2 tbsp to ½ cup, depending on your preference.
- Salt & Pepper: Don’t skip—these balance the sweetness.
- Fresh Basil: Great for garnish. Mint or cilantro also work.
- Feta Cheese: Optional. Use plant-based feta or skip for a fully dairy free gazpacho.
- Use ripe produce: Juicy, in-season peaches and tomatoes make all the difference.
- Chill it well: Let it rest for 1 to 8 hours—flavor deepens as it cools.
- Blend until smooth: Use a high-speed or immersion blender for a silky texture.
- Add oil slowly: Drizzle in olive oil while blending for a creamy, emulsified finish—great for a low calorie cold soup.
- Choose your texture: Strain for smoothness or skip for a rustic vibe.
- Taste before serving: Cold soup can mute flavors—adjust salt or vinegar as needed.
- Top it your way: Try feta, diced peach, sunflower seeds, or fresh mint.
- Serve it two ways: In bowls as a starter or in glasses over ice for a picnic friendly recipe.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
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Made this for my wife’s birthday lunch with her friends and it was a total win. I’m usually not the cook in the house, but this was super easy and actually fun to make. The ladies loved how fresh and different it was — light, fruity, but still savory. They were all asking for the recipe by the end. Served it in little glasses with fresh basil on top… looked fancy, tasted amazing. Thanks for making me look good!