Well now, good mornin’ to ya, my flavor chasin’ friends! This is your favorite flavor-phile, Marwin, servin’ up cool vibes and even cooler eats for those hot, hot days. And today, we’re talkin’ Peach Gazpacho—a sweet, savory, sunshine-in-a-bowl kinda recipe that’ll have your taste buds dancin’ like it’s the first spin of summer.
We’re blendin’ up juicy fresh peaches, vibrant heirloom tomatoes, a little bite of onion, and a splash of vinegar to give you that smooth, chilled groove that hits like a soul record on vinyl. This ain't just soup—it’s a refreshing chilled soup featuring a mix of ripe fruit and big garden vibes. So pull up a bowl, press play, and let’s get this gazpacho groovin’!
What is gazpacho?
Gazpacho at its core is a chilled tomato and vegetable soup common in Spain. Vegetables typically include cucumber (I like English cucumber), red onion, and bell pepper. As more people around the world have become familiar with gazpacho soup, we’ve started to see different variations. I make a mean watermelon gazpacho as well as a traditional heirloom tomato gazpacho, but because I had very ripe peaches on hand I was inspired to do a peach-tomato version.
I first learned of gazpacho soup during the Summer several years ago when I coached basketball in Spain. I spent my downtime bouncing around from little local restaurant to the next in Malaga. When in Spain do what the Spaniards do. I had about 3 bowls that first time and proceeded to have gazpacho daily for the remainder of my stay.
Beats and Eats (music to pair with gazpacho)
The Isley Brothers’ “Summer Breeze” pairs beautifully with peach gazpacho because both deliver that same laid-back, sensory-saturating vibe. The song glides with silky harmonies, soft guitars, and that slow-swaying rhythm that makes your shoulders drop and your eyes close. It’s soul-soothing. Just like the soup.
Put them together and you get a culinary and musical harmony that feels like sipping sunshine on a lazy afternoon. You don’t just eat the gazpacho or listen to the Isleys—you feel them. Smooth, soulful, and effortlessly cool.
Key Flavor Ingredients
Juicy Peaches - Naturally sweet, and slightly floral, peaches bring a luscious, summery brightness to the gazpacho. They smooth out any acidity from the tomatoes and add a unique fruit-forward twist.
Tomatoes - They add body, umami, and natural acidity. Their freshness creates a juicy canvas that allows other flavors—like peach and garlic—to shine while grounding the sweetness with a savory edge. Go with ripe tomatoes for maximum flavor.
Fresh Basil Leaves- Lifts the dish with its aromatic, peppery-sweet fragrance. It adds freshness and depth, giving the gazpacho a garden-bright character that harmonizes with both fruit and vegetables. Other fresh herbs like oregano work well also.
Shallots - Offer a delicate onion flavor with a hint of sweetness. They provide background umami without overpowering the gazpacho, making the blend smoother and more rounded.
Smoked Paprika - Adds warmth, smokiness, and a subtle earthy depth. It enhances the color and gives the soup a sultry whisper of spice that lingers.
Red Wine Vinegar - Tangy and vibrant, it sharpens all the flavors. It cuts through the sweetness and richness with a zippy acidity, making the gazpacho taste refreshing and alive.
How To Make Gazpacho (Step by Step)
Blend
Add tomatoes, peaches, shallot, vinegar, basil, freshly ground pepper, sea salt, and honey to a blender or food processor. Puree the ingredients and slowly add olive oil while pureeing. Force puree through a medium-mesh sieve into a large bowl glass measure, discarding solids. Straining ensures a smoother consistency. You can always add water until desired consistency is achieved. Adjust seasoning as needed for best flavor.
Refrigerate
Refrigerate the soup for 30 minutes or more and serve in chilled bowls. Letting the soup sit overnight allows the flavors to come together even more if you have time. It will be absolutely delicious!
Top
Remove the kernels from the cob by holding the cob perpendicular to a bowl or bundt pan. Using a knife slice down on all sides until kernels are all removed to the bowl/pan. Heat skillet on high heat and add the kernels. Let kernels sit for 30 seconds and stir frequently to ensure kernels get a good charring.
Garnish
Top the soup with fresh chopped basil, diced avocado, and charred kernels. Corn is a great flavor pairing with peaches. It also adds a crunch which is a great contrasting texture to the soup. Serve immediately. Optional garnishes could include sliced avocado.
Gazpacho Flavor Enhancing Tips
Add some fresh lime juice for a refreshing twist
No need to peel the tomatoes, but remove the seeds plus the core, especially any visible white pieces as the flavor can be pretty bitter which we don’t want.
Salt your vegetables before putting them in the blender. Salting helps the vegetables release their liquids.
When adding olive oil, drizzle it in slowly while churning the soup in the blender to keep it smooth and emulsified.
Spices add a lot of character, complexity, and flavor so experiment with different ones and quantities
Add bread for a true authentic gazpacho. Go with some leftover crusty white bread to thicken and get the texture right; just don’t use the crusts.
Cold soups actually require more seasoning than hot ones so amp up the seasonings including spices, herbs, olive oil, and vinegar. You can always just adjust salt up.
To get the soup really chilled serve them in bowls that have been in the freezer for an hour or so.
How To Serve Gazpacho
More often than not, I serve gazpacho as a soup. However, the beauty of it is the myriad ways you can enjoy it. Occasionally for dinner parties or to keep the kids busy I serve it up in shot glasses as shooters. Shooters make for good mood setters and can be either used to prime or cleanse the palate. For those of you who like vegetable drinks, enjoying it in a smoothie form is a nice move.
Making Peach Gazpacho Soup
If you make this super quick peach gazpacho recipe please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.
Equipment
- Blender
Ingredients
- 1 lb Peaches pitted and halved
- 1 lb Tomatoes core and seeds removed
- 1 tablespoon chopped fresh Basil
- 3 garlic cloves roughly chopped
- 1 shallot roughly chopped
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 2 teaspoon Paprika
- 1 teaspoon Cayenne
- 2 tablespoon Red wine vinegar
- ½ cup water
- 2 tablespoon olive oil
- ½ tablespoon Honey
- 1 ear of corn
- 1 small avocado
Instructions
- Add tomatoes, peaches, shallot, vinegar, basil, and honey to a blender. Puree the ingredients and slowly add olive oil while pureeing. Force puree through a medium-mesh sieve into a large glass measure, discarding solids. Stir in water to desired consistency.
- Refrigerate the soup for 30 minutes or more and serve in chilled bowls.
- Remove the kernels from the cob by holding the cob perpendicular to a bowl or bundt pan. Using a knife slice down on all sides until kernels are all removed to the bowl/pan. Heat skillet on high heat and add the kernels. Let kernels sit for 30 seconds and stir frequently to ensure kernels get a good charring.
- Top the soup with fresh chopped basil, diced avocado, and charred kernels.
David M Abner
Tuesday 27th of August 2019
loved the idea upon reading... enamored with he taste after preparing it!!! How do I get an even stronger peach flavor into it without adding substantially more volume?
Marwin Brown
Thursday 29th of August 2019
For more peach flavor you really have few options. 1. - use more ripe peaches (i was lucky to get some right off the tree an hour before making the dish) 2. tweak the ratio of tomatoes to peaches in favor of more peaches