Best Peach Gazpacho Recipe from Spain

You might think that most of the peach and tomato recipes are for desserts or salads, but did you know that you can make an amazing gazpacho with them?

The peach gazpacho is the perfect option if you are looking for a healthy gazpacho that blends sweetness and savoriness to perfection.

After reading this article, you will have all the information that you need to make the best cold Spanish soup recipe at home and nail every aspect of it.

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Pssst…!!?? You can’t get enough of Gazpacho? Have a look at my other posts: 

• Green tomato gazpacho

• Roasted tomato gazpacho

• Tomato basil gazpacho

Background of the Dish

Ever since the classic Andalusian gazpacho was created in the Middle Ages, newer summer gazpacho recipes appeared, some of them being the cherry tomato gazpacho or the gazpacho without bread.

The peach gazpacho is a fruity alternative to the traditional Spanish recipe: the main change is that you reduce the number of tomatoes and you add peaches to the mix.

As a result, you have one of the most delicious summery gazpachos that you will find, and the colder you serve it, the faster you will cool down.

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Things You’ll Need for Peach Gazpacho

As you probably guessed, the main ingredients for this gazpacho are peach and tomato, with other vegetables like onion, bell pepper, and olive oil.

As well as other Spanish gazpacho recipes, you will need a food processor, blender, or a similar kitchen appliance to prepare the peach gazpacho.

Ingredients

• 6 ripe peaches
• 500gr tomatoes
• 1 cucumber
• 1 green bell pepper
• 1 onion
• 2 garlic cloves
• 2 cups (480ml) water
• 4 tablespoons white wine vinegar
• 1/4 cup (60ml) extra-virgin olive oil
• Juice of 1 lime
• Salt and pepper to taste
• Clean mint leaves (Optional – for decorating)

How to Make Peach Gazpacho – Step by Step Guide

1. To start making this peach and tomato gazpacho you have to wash and peel the peaches, cut them in half, and remove the pit. Then chop them into small squares and set them aside.

2. After that, wash and chop the tomatoes. Also, wash and cut the bell pepper, and remove and discard the seeds. If you want a chunky gazpacho then you can reserve some tomato and peach pieces for adding after processing the soup.

3. For the next step, peel and mince the garlic cloves. Also, peel and chop the onion into small pieces. The pieces don’t have to be even, because you will blend everything later.

4. Now, with the help of a blender or food processor blend the peaches and vegetables in until you get a smooth yet thick consistency.

5. Then, add the oil, vinegar, and water and continue mixing until you get a soupy consistency (like any easy gazpacho). For a thicker gazpacho add one slice of stale bread, for a more liquid one add 1/2 cup of water.

6. After that, transfer the peach and tomato soup to a bowl and cover it. Take it to the fridge to cool for at least one hour or overnight.

7. For the final step, just stir your peach gazpacho for a bit, and serve it cold. Optionally, you can top each plate with clean mint leaves for some extra freshness.

Substitution of Ingredients

A big upside of this summer gazpacho recipe is that you can make as many ingredient substitutions as you like.

For example, if you want it to be more of a vegetable gazpacho, you can simply skip the peaches or use a smaller amount of them (like two) so it has the “essence” of the peach but not its full flavor.

In the same way that you can make gazpacho with canned tomatoes, you can make this peach gazpacho with canned peaches: in that case, we recommend discarding as much of the syrup on which they come in as you can.

Of course, fresh is always better, so if possible, stick to fresh peaches.

Besides that, you can use as many or as little of the vegetables as you like: remove the onion, add other types of pepper, change the amount that you use, etc.

For the tomatoes, plum tomatoes are always the best choice for a cold tomato gazpacho, but you can do like the heirloom tomato gazpacho and use that kind.

Tips on Serving Peach Gazpacho

Don’t let the fruit deceive you, the peach gazpacho is meant to be served for lunch or dinner, and though it’s sweet, it goes perfectly with savory dishes.

If you want to make this peach gazpacho soup more savory, then you can top it with bacon, serrano ham slices, or chopped grilled chicken breasts.

You can also reserve some of the chopped peaches, tomatoes, and bell pepper and add them to the chilled tomato gazpacho before serving, that way you will have a chunkier gazpacho.

To elevate the presentation of this simple gazpacho recipe, you can drizzle a few tablespoons of heavy cream or olive oil on top of each dish while serving.

Lastly, you can do yellow-themed gazpacho tapas, and serve this one with others of the same color like the corn gazpacho or the yellow tomato gazpacho.

Try other fruity combinations like the blueberry cold soup, cherry gazpacho, or gazpacho de mango, and enjoy these delicious soups while the summer is still on.

How to Store Peach Gazpacho

To store the peach gazpacho you have to place it in a bowl, cover it with plastic wrap (in contact with the top so it doesn’t form a crust), and take it to the fridge).

The fruit gazpacho can last up to 3 days stored in the fridge, and unfortunately, you can’t freeze it.

However, this is a pretty easy tomato gazpacho recipe and it takes you less than 30 minutes to have it ready, so don’t let this be an obstacle to enjoying this fantastic Andalusian dish.

Some Spanish cold soups that can be frozen are the pea gazpacho and the cold asparagus soup.

Recipe Card: Peach Gazpacho

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