Chilled Peach Gazpacho

Gazpacho is Andalusia’s classic chilled soup, built for scorching Spanish summers. This version folds ripe peaches with tomatoes, sweet corn, and basil into a silky no-cook blender puree.

Serves 4 · 25 min prep

Estimate for one serving

• 195 cal
• 4g protein
• 24g carbs
• 11g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 3 large ripe peaches
• 2 large ripe tomatoes
• 1 medium yellow bell pepper
• 3/4 cup fresh corn kernels
• 1/2 medium cucumber
• 1/4 cup fresh basil leaves
• 1 small shallot
• 1 garlic clove
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons sherry vinegar or white wine vinegar
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup ice water
• 1/4 cup toasted pepitas

Instructions

1. 1Bring a small pot of water to a boil and score a shallow X on the bottom of each tomato; blanch thirty seconds, then transfer to ice water and slip off the skins.
2. 2Roughly chop the peeled tomatoes, pitted peaches, seeded bell pepper, cucumber, and shallot so they fit easily in a blender.
3. 3Add the chopped produce to a high-speed blender along with the corn kernels, basil, garlic, olive oil, vinegar, salt, and black pepper.
4. 4Pour in the ice water and blend on high for sixty to ninety seconds until the mixture is completely smooth and pale peach-pink.
5. 5Taste and adjust with another splash of vinegar or pinch of salt if the soup needs brighter acidity or deeper seasoning.
6. 6Pour the gazpacho into a pitcher or bowl, cover, and refrigerate at least thirty minutes so it becomes thoroughly chilled and the flavors settle.
7. 7Just before serving, give the soup a quick stir; if it has thickened, loosen with a tablespoon or two of cold water.
8. 8Ladle into chilled bowls and drizzle each portion with a thin thread of olive oil.
9. 9Scatter toasted pepitas and a few small basil leaves over the top for crunch and aroma.
10. 10Serve immediately as a refreshing no-cook lunch, optionally with crusty bread on the side for dipping.