Peach gazpacho is a chilled summer soup that’s a slightly sweet, peachy spin on the traditional tomato-cucumber version of gazpacho. If you’ve got an abundance of fresh peaches and enjoy chilled summer soups, this is a recipe you’ll love!
Love for chilled summer soup, specifically gazpacho? Check.
Lots of fresh peaches? Check.
This is us. If it sounds like you, too, let’s be friends and make peach gazpacho! It’s stupid easy. All you need is a knife and a food processor or blender.
Peach gazpacho served chilled with a topping of immature basil flower buds and bronze fennel flowers.
Quick history of gazpacho and defense of PEACH gazpacho
Gazpacho is a chilled summer soup originating in the Iberian Peninsula (aka Spain, Portugal, and southern France). Depending on how far back you travel in your time machine and which town or home you land in, you’ll find a different recipe for gazpacho.
Today, gazpacho is most commonly made utilizing tomatoes and cucumbers, with other fresh veggies and herbs added as accents. However, there is no single way to make gazpacho and no single ingredient or flavor that has to be present in order for a soup to be considered gazpacho.
After all, tomatoes originated in the Americas and weren’t introduced to Europe until the mid-1500s. The pre-tomato gazpachos were supposedly made of stale bread, olive oil, vinegar, and garlic.
One common element all modern gazpacho seems to have in common is that it’s typically made from fresh summer produce and served chilled. As such, gazpacho makes a refreshing side, snack, or stand-alone meal.
Side recommendation: if you have a lot of watermelon, also be sure to try our watermelon gazpacho recipe!
Tips for making peach gazpacho: a simple summer soup
This recipe involves tossing chunks of fresh produce into a food processor or blender, then pulverizing until smooth. That’s to say, it’s so easy to make, we don’t have many tips to share.
Reading this, you might now be tempted to make this recipe blindfolded, but we’d advise against that since sharp objects are involved.
1. Use organic peaches, skin and all (or peeled conventional peaches)
When making peach gazpacho, only remove peach skins if you’re using conventionally grown peaches; you don’t need to remove skins if you’re using organic peaches. Why?
Conventionally grown peaches likely have a number of synthetic pesticide residues on or in them. Removing the skins will help reduce exposure – especially important if serving to children.
Organically grown peaches might contain some OMRI-listed pesticide residues, but these tend to be non-toxic to humans and can be washed off. We use our own organically grown peaches which have kaolin clay/Surround WP residue on the surface; though somewhat unsightly, kaolin clay poses zero health risk and can mostly be washed off.
(Related read: How to grow organic peaches in the Southeast United States – interview with Clemson University scientists.)
In case you’re wondering: nope, once blended, peach skins do not negatively impact the taste or texture of peach gazpacho so long as you use a good blender or food processor to thoroughly pulverize the peach pulp and skins into a smooth mixture.
2. Chill it.
Unless you’re in a big rush, we highly recommend chilling this recipe in the fridge for a minimum of 1 hour before eating.
This allows the flavors to better come together. It also makes for a more refreshing summer meal.
To reduce oxidation and loss of color, be sure to cover your peach gazpacho when chilling. We pour ours into a large glass canning jar with lid on until we’re ready to serve it.
You can store it for up to 5 days, but it’s best served within 12-24 hours. After that, it will still taste fine, but will start to lose some of its brighter colors and flavor notes.
Now let’s get started!
Recipe: Peach gazpacho
Peach gazpacho – it tastes like summer in a bowl!
Ingredients
- 2 cups fresh peach puree (about 6 peaches)
- 1/6 cup fresh lime juice - or juice from half a lime
- 1 cup fresh tomato puree (about 2 medium sized garden tomatoes)
- 1/2 cup fresh cucumber puree (about 1 medium sized cucumber)
- 1/3 cup orange or yellow bellpepper puree (about 1 medium bell pepper)
- 1/6 cup purple onion (measured diced)
- 4 large basil leaves
- 1 tbsp quality culinary vinegar (we used a honey white balsamic but use whatever good stuff you have)
- 1 tbsp honey
- 1/4 tsp salt
- Optional garnishes: yogurt, avocado slices, seasonal flowers, seasonal herbs
Instructions
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Toss all ingredients into blender of food processor and pulverize until smooth. Or if you want to precisely follow our recipe, pulverize and measure each ingredient (where applicable), then add measured ingredients one at a time to a single mixing bowl.
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Pour finished peach gazpacho into airtight container (like large canning jar or covered glass bowl) and let chill for AT LEAST 1 hour. 2 hours is better. Garnish and serve.
As mentioned in article, you can store peach gazpacho for up to 5 days in fridge, but color dulls and flavors diminish after a few days.
Let us know how your peach gazpacho turns out, and please drop a recipe review once you’ve had a chance to polish off a bowl!
KIGI,
More fruity articles and recipes you’ll love:
- Best peach fruit leather recipes
- Peach quick bread (or breakfast bread) w/ buttermilk, white whole wheat & almond flour
- How to make lacto-fermented fruit (including peaches) – with recipes!
- 2-in-1 recipe: Jackfruit seed hummus and jackfruit salsa
- Green tomato marmalade with smoked paprika & brandy
- Guava butter recipe
And more recipes from Tyrant Farms!
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1 Comment
Chris David
July 28, 2022 at 1:33 amI loved this recipe so much . It’s really awesome