Description
This Summer Peach Gazpacho is a refreshing twist on the classic chilled soup, blending ripe peaches with cucumber, tomato, lime juice, and fresh basil. It’s the perfect balance of sweet, tangy, and savory—ideal for hot days and easy entertaining. Ready in under 30 minutes, it’s vegan, gluten-free, and bursting with flavor.
Ingredients
Scale
- 3 peaches, quartered – ripe and juicy for best flavor
- ½ English cucumber, diced – mild and seedless
- 1 tomato, quartered – ripe and tangy
- 2 garlic cloves, minced – adds depth
- 2 limes, juiced – brightens up the flavor
- ¼ cup extra virgin olive oil – use high-quality for richness
- 2 tablespoons champagne vinegar – or substitute balsamic vinegar
- ¾ cup water – adjust for desired consistency
- 4 fresh basil leaves – for a burst of herbal aroma
- 1½ teaspoons sea salt – or to taste
- 1 teaspoon black pepper – freshly ground preferred
Optional Add-Ons:
- Avocado – adds creamy richness
- Chili flakes – for a little heat
- Fresh herbs – like parsley or cilantro for added flavor
Substitutions: Use nectarines or mango instead of peaches; any fresh tomato will do (avoid canned); lemon juice can replace lime juice in a pinch.
Instructions
- Wash & Chop: Clean the peaches, cucumber, and tomato. Roughly chop into quarters—no need to be precise, as it will all be blended.
- Blend: Add chopped produce to a food processor along with garlic, lime juice, olive oil, vinegar, salt, pepper, and basil. Blend until smooth or slightly chunky, depending on your preference.
- Chill: Pour the mixture into a bowl, cover, and refrigerate for 20–30 minutes to let the flavors meld and to serve it cold.
- Garnish: Stir and top with chopped cucumber, tomato, and fresh basil before serving.
- Serve & Store: Serve cold. Store leftovers in an airtight container in the fridge for up to 2 days. Stir before serving.
Notes
- Make Ahead: Perfect for prepping the day before a summer picnic or lunch.
- Texture Tip: If you prefer a chunky gazpacho, pulse less during blending and add diced cucumber or avocado at the end.
- Flavor Boost: A drizzle of olive oil or a pinch of chili flakes just before serving can elevate each bowl.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Soup, Appetizer
- Method: Blended, Chilled
- Cuisine: Spanish-Inspired, Summer
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 8g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: summer peach gazpacho, chilled peach soup, vegan gazpacho, peach tomato cucumber soup, refreshing summer soup, no-cook vegan recipes