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Best Cold Peach Soup Recipe from Spain

It is time to expand your list of favorite summer peach recipes, so we bring you the perfect one.

Of course, Southern Spain is known for its amazing cold soups that can be enjoyed all summer long, but the cold peach soup takes everything to a whole new level.

It is the perfect fruity twist on the classic gazpacho and if you keep reading this article you will learn how to make this Spanish soup with some helpful tips and tricks.

peach gazpacho in glasses. Under it's written tasty cold peach soup recipe.

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

Background of the Dish

cold peach soup in 2 bowl on a white surface.

The gazpacho is one of the oldest Andalusian dishes, and it is also the most famous one.

Thanks to its popularity, people started getting creative and playing with the ingredients more and more, and that’s how the cold peach soup was born.

This isn’t the only recipe that does a twist on the traditional gazpacho recipe, the Spanish fruit gazpacho with raspberry and the Mango gazpacho also are some interesting spins on the classic recipe.

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Things You’ll Need for Cold Peach Soup

To make this peach and tomato gazpacho you will need a food processor or a blender for the equipment.

The ingredients of this summer gazpacho are peach, tomato, onion, green bell pepper, garlic clove, olive oil, a slice of bread, and seasoning.

fresh peaches in a basket for the cold peach soup.

Ingredients

  • 850 gr tomato*
  • 650 gr peach
  • 2 onions
  • 1 garlic clove
  • 1 green bell pepper
  • 1 cucumber
  • 2 slices white bread (better if it is from the day before)
  • 1/4 cup (60 ml) extra virgin olive oil
  • Salt and pepper to taste

*As long as the tomato is juicy, you can choose any type. 

How to Make Cold Peach Soup – Step by Step Guide

cold peach soup being made in the blender.
  1. To start making this easy gazpacho recipe, you have to wash the tomatoes. If you clean them well (and you don’t have any contraindications) you can leave them with the skin on. Cut the tomatoes into pieces.
  1. After that, wash the peaches and peel them. Cut them in half to remove the pit.
  1. Now peel the onion and chop it. Mince the garlic clove, and cut the green bell pepper. Remove the seeds and stem of the bell pepper.
  1. Grab a blender and put all of the ingredients there. If you are using a food processor, then try to put everything in a large bowl so that it doesn’t overflow.
  1. Now you can start blending everything until you get a homogeneous but lumpy mix.
  1. Then add the slices of bread, oil, salt, and pepper to taste. Continue processing with the blender.
  1. Once your Spanish gazpacho has a creamy consistency, take the cold peach soup to the fridge for 2 hours to cool. You can eat it before if you want, although cold is better.

Substitution of Ingredients

cold peach soup in a clay bowl on a table cloth.

We are obsessed with all the variety of cold fruit soup recipes, but cold peach soup has a special place in our hearts due to the number of changes that you can make to the ingredients.

Tomato and peach are two ingredients that you need for this gazpacho soup recipe, but you can play with the type that you use.

The best tomatoes for gazpacho are red pear tomatoes, Roma tomatoes, plum or globe tomatoes work well too.

If the tomatoes that you used give your gazpacho soup a bitter taste, you can add a few tablespoons of sugar to balance the flavors.

When it comes to peaches, yellow is the most common one, but you can use any that you find at your local stores.

You can also make this recipe for peach soup with canned peaches (and tomatoes), but you should watch out for the sweetness (sometimes they come with artificial sweeteners), and level it with salt.

Give a go to other Spanish cold soups, like the yellow tomato gazpacho, a tasty and colorful gazpacho for summer, or a fruit cold pear soup with a unique flavor.

Tips on Serving Cold Peach Soup

cold peach soup in a white bowl next to some crackers.

As well as other summertime soups, the cold peach soup is meant to be served cold, at lunch or dinner.

If your savory fruit soup was stored in the fridge for more than a couple of hours, then you can let the chilled soup rest at room temperature for 5 minutes. 

Even though it is a cold fruit soup, this isn’t a dessert, keep in mind that it has onion, bell pepper, and garlic.

If you want to serve this cold tomato soup in a fancier way, you can serve it in small bowls and place some clean basil leaves on top, or some small mozzarella squares.

You can also pour some slices of serrano ham on top of the chilled peach soup, or serve it with a toast of your favorite bread.

When it comes to Spanish gazpacho recipes, there are a variety of recipes that you can try, such as beet gazpacho, watermelon gazpacho and the easy cucumber avocado gazpacho.

How to Store Cold Peach Soup

How to Store Cold Peach Soup. A photo with different products in a fridge

As you will see in the step-by-step for this healthy gazpacho recipe, the final one is to let it cool in the fridge for a couple of hours.

This means that the peach soup can be stored, but not for too long: it can last up to 2 days in the fridge.

Besides that, fruit soup recipes can’t be frozen, and the same thing happens with this cold peach soup.

Don’t let this bring you down, the peach gazpacho tastes amazing, and the process takes less than 30 minutes, so even if you don’t have too much time on your hands you can still make this or other chilled soup recipes.

Recipe Card: Cold Peach Soup

Yield: 4

Spanish Cold Peach Soup Recipe

peach gazpacho in a bowl with fresh peaches next to it.

It is time to expand your list of favorite summer peach recipes, so we bring you the perfect one.

Of course, Southern Spain is known for its amazing cold soups that can be enjoyed all summer long, but the cold peach soup takes everything to a whole new level.

It is the perfect fruity twist on the classic gazpacho and if you keep reading this article you will learn how to make it with some helpful tips and tricks.

Prep Time 25 minutes
Cook Time 6 seconds
Total Time 25 minutes 6 seconds

Ingredients

  • 850 gr tomato*
  • 650 gr peach
  • 2 onions
  • 1 garlic clove
  • 1 green bell pepper
  • 1 cucumber
  • 2 slices white bread (better if it is from the day before)
  • 1/4 cup (60 ml) extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Wash the tomatoes. If you clean it very well (and you don't have any contraindications) you can leave it with skin. Cut it into pieces.
  2. Wash the peaches and peel them. Cut them in half to remove the pit.
  3. Peel the onion and chop it. Mince the garlic. Cut the bell pepper and remove the seeds and stem.
  4. Grab a blender and put all of the ingredients there. If you are using a food processor, then try to use a large bowl.
  5. Start blending everything until a homogeneous but lumpy mixture is made.
  6. Add the slices of bread, oil, salt, and pepper to taste. Continue processing with the blender.
  7. When you have a creamy consistency, take the gazpacho to the fridge for 2 hours to cool. You can eat it before if you want, although cold is better.

Notes

*As long as the tomato is juicy, you can choose any type. 

Feel free to add any other vegetable or fruit to the recipe, or check other recipes like the Beet gazpacho or Watermelon gazpacho.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 298Total Fat 14.1gSaturated Fat 1.9gCholesterol 0mgSodium 46mgCarbohydrates 43.7gFiber 8.4gSugar 33.6gProtein 5.9g

Did you make this recipe?

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Su

Sunday 23rd of July 2023

I loved this!! I did make a few changes though: used less onion; used almond butter instead of bread; and added 1 tiny hot red chilli pepper. Delicious use of peaches that were starting to go soft. Perfect summer dinner.

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