Sweet peaches and heirloom tomatoes are the perfect summery combo in this tomato peach gazpacho! Serve this refreshing cold soup with lots of croutons and fresh basil on top.
Cold soups are back in style again! It is HOT around here and slurping down bowl after bowl of refreshing gazpacho is all we know right now.
This luxurious gazpacho includes not only sweet heirloom tomatoes, but also the crown jewels of summer aka peaches.
The result is a perfectly sweet, just a little tangy, and outrageously silky-smooth gazpacho that you will also find yourself slurping down on repeat.
If you’ve been looking for the easiest way to use up those summer heirlooms and peaches, the search is over!
This gazpacho blends up in literally MINUTES, there’s no cooking required, and it’s about to completely 180 your lunch game into a very positive direction.
This Tomato Peach Gazpacho features…
- Juicy heirloom tomatoes and sweet peaches.
- A perfect silky and velvety texture.
- Crispy croutons and fresh basil for topping.
Making the Tomato Peach Gazpacho
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Heirloom tomatoes (or regular tomatoes)
- Extra-virgin olive oil
- White balsamic vinegar (or regular)
How to Prep Fruit
Prep the peaches by peeling, pitting, and chopping into chunks – no need to be precise with sizing since it’s getting blended up anyways.
Prep the tomatoes by coring, deseeding, and chopping tomatoes into chunks. Do your best to remove all of the seeds, but it definitely doesn’t need to be perfect!
For best results, we recommend using ripe tomatoes and peaches in this gazpacho for a sweet, mellow flavor.
Tips for Perfect Gazpacho
- Use a high-speed blender – for the smoothest gazpacho, we recommend using a good-quality blender to effectively break down the fruit into a perfectly smooth soup. If you don’t have a blender, use an immersion blender (you may have to blend a little longer)
- Don’t skimp on the olive oil – 1/4 cup may seem like a lot of olive oil, but this is where the richness component of the gazpacho comes in. Don’t be tempted to add less!
- Chill soup 2 hours – allowing the soup to chill 2 hours in the fridge gives it time to develop a lot of flavors.
How to Serve with Gazpacho
We recommend serving gazpacho alongside any sandwich or panini (bonus points if you use it for dipping!)
Ladle the chilled gazpacho into soup cups and top with croutons, a little fresh basil, a few drizzles of olive oil, and a few grinds of black pepper.
Try these suggestions for a little bit of a twist on this recipe!
- Use a different stone fruit – nectarines, apricots, or plums would work great in place of the peaches.
- Try different herbs – minced fresh chives, parsley, or oregano are great replacements for the basil.
- Swap out the tomatoes – we love heirlooms in this recipe, but feel free to use regular tomatoes in their place.
Pro gazpacho tip: don’t skimp on the croutons and fresh basil when you enjoy this gazpacho! The little crunch and fresh herby flavor goes perfectly with the sweet, velvety texture of the soup.
Another pro tip is always make sure you have a jar of this summer goodness on hand. Trust me!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch this gazpacho made step-by-step on Google web stories!
More incredible summer soups to try next!
Heirloom Tomato Peach Gazpacho
- 1 lb fresh ripe peaches, peeled, pitted, and roughly diced
- 2 lbs fresh ripe heirloom tomatoes, halved, deseeded, and cut into large chunks
- 1 small seedless cucumber, peeled and roughly diced
- 2 medium cloves garlic, minced
- 1 tablespoon white balsamic vinegar (or regular white vinegar)
- 1/4 cup extra-virgin olive oil
- 1 tablespoon honey or agave nectar
- Salt and pepper to taste
- Optional toppings: croutons, minced fresh basil, extra drizzles of olive oil, and fresh black pepper
- Combine peaches, tomatoes, cucumber, garlic, balsamic vinegar, olive oil, and honey in a blender. Blend on high speed until completely smooth, about 2 minutes of blending.
- Season gazpacho to taste with salt and pepper and chill in fridge at least 2 hours until fully chilled.
- Serve gazpacho chilled with croutons, basil, a few drizzles of olive oil, and fresh black pepper on top.