This fresh peach gazpacho recipe features a delicious blend of sweet and savory flavors and comes together easily in just 10 minutes.
- 1 pound peaches, pitted and roughly chopped
- 1 pound Roma tomatoes, cored* and roughly chopped
- 1 slice whole wheat bread
- half of an English cucumber (about 6 ounces), peeled and roughly chopped
- half of a small red onion (about 2 ounces), peeled and roughly chopped
- ¼ cup packed fresh basil leaves (about 8 to 10 large leaves)
- 3 tablespoons olive oil
- 2 to 3 teaspoons sherry vinegar, to taste
- 1 teaspoon fine sea salt
- a few twists of freshly-ground black pepper
- 2 small cloves garlic
- optional garnishes: chopped peaches, cucumber, fresh basil, hemp seeds, croutons, chopped nuts, and/or a drizzle of olive oil
- Blend. Combine all ingredients in a blender and purée until smooth.
- Season. Taste and season with additional salt, pepper, sherry vinegar, and/or basil if needed.
- Strain (optional). Strain the mixture through a large fine mesh strainer, if you would like a silky smooth texture.
- Chill. Refrigerate in a sealed container for at least 3 to 4 hours, or until completely chilled.
- Serve. Serve cold, topped with your desired garnishes.
How to core tomatoes: Slice the tomatoes in half lengthwise. Use a spoon to scoop out and discard the seeds and tough white cores.
Storage instructions: Leftover gazpacho can be refrigerated in a sealed container for up to 2-3 days.