Peach Gazpacho
Servings: 4 to 8 people
- 1 pound (450 g) ripe tomatoes cored and chopped
- 1 pound (450 g) peaches or nectarines - pitted and chopped + 1 more for garnishing
- 1½ cups (200 g) English cucumber peeled and chopped
- 1 small clove (1 small clove) garlic optional
- ½ (½) red bell pepper chopped
- 1 small (1 small) onion best if mild - sub shallot
- 2 tablespoons (2 tablespoons) red wine vinegar or any other vinegar
- ½ teaspoon (½ teaspoon) salt and black pepper to taste
- 2 tablespoons (2 tablespoons) extra virgin olive oil up to ½ cup depending on how rich and creamy you want it
- a few (a few) fresh basil leaves for garnish
- 4 tablespoons (4 tablespoons) crumbled feta optional for garnish
- 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.
SUBSTITUTIONS
- 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.
