peach & tomato gazpacho


Are you wondering what a gazpacho is? It is an unbelievably delicious chilled soup made of raw vegetables and comes from Spain. 

I love soup. It's comforting and filling, and for the most part filled with all things good for you. But the thought of hot soup in the middle of summer, not so much. Which is why this gazpacho will rock your world. I've been waiting (impatiently) for peaches to show up at the farmers market, mainly to make this gazpacho! This peach & tomato gazpacho is incredibly refreshing, the tomatoes and Sherry vinegar wake up your tastebuds and is perfectly balanced with the sweetness of the peaches. Additionally, the topping contributes a satisfying crunch. It is full of a few of summer's best: ripe peaches, tomatoes and cucumber. The best part, it is surprisingly quick to make and you don't even have to turn on your stove! 

 I have a thing for chilled soups and you should, too. After you make this gazpacho, you should also check out this chilled coriander & fennel seed carrot soup with sumac roasted chickpeas, and this chilled summer corn soup with scallions & pepitas. 

peach & tomato gazpacho 

serves 2 as a meal, 4 as an appetizer 


1 pound ripe plum tomatoes (about 4), cored
⅔ pound ripe peaches (about 2), cored
1 medium cucumber, peeled and seeded
1 garlic clove, peeled
1 tablespoon plus 1½ teaspoons Sherry vinegar
½ teaspoon hot sauce, such as Tabasco
½ teaspoon honey or agave syrup  
½ cup extra-virgin olive oil, plus more to drizzle
flaky sea salt, to serve (optional)

To prepare the toppings, dice half of a peach, a quarter of the cucumber and half a tomato. Set aside to garnish the gazpacho. 

Roughly chop remaining peaches, cucumber, and tomatoes and place in a large bowl. Add garlic, vinegar, hot sauce, honey, 1 tsp. salt, and pepper to the bowl and mix well. Either transfer to a blender (work in batches if needed) or with an immersion blender puree until smooth. Slowly add the olive oil with machine running and puree until smooth. Adjust seasoning if needed. Serve chilled with vegetable garnish, a drizzle of olive oil and flaky sea salt. And if you love crusty bread, it's a great sidekick to this gazpacho.

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