Sweet, spicy, juicy—and totally refreshing
A Summer Soup with a Twist
This tomato peach gazpacho is sweet, savory, and has just the right amount of heat. It’s cold, fresh, and made right in the blender.
No cooking, just chopping, blending, and chilling. It’s the easiest way to beat the heat and still feel like you’re eating something special.
🛒 What You’ll Need
- 4 ripe peaches, peeled and chopped
- 3 medium ripe tomatoes, chopped
- 1/2 small cucumber, peeled and chopped
- 1 small clove garlic
- 1 small jalapeño, seeded and chopped
- Juice of 1 lime (about 2 tablespoons)
- 2 tablespoons olive oil (plus more for garnish)
- 1/4 teaspoon salt (or more to taste)
- 1/4 cup cold water (optional, to thin)
- Ice cubes (optional, for serving)
- Diced peaches, tomatoes, and jalapeño for garnish
🧡 Why I Love This Recipe
I first tried peach gazpacho at a little roadside café while road-tripping through Georgia. It surprised me how well the sweetness of the peach played with the tomato and jalapeño. I came home and recreated it that same week.
- Juicy, bright, and chilled—perfect for summer.
- No cooking needed, just a blender.
- It’s a little sweet, a little spicy, and super refreshing.
- Great as a starter or a light lunch.
- Looks fancy, but takes 10 minutes.
Servings: 4
Total Time: 10 minutes
Cook Time: 0 minutes
🧠 Why This Recipe Works (Quick Science)
- Tomatoes bring acidity and umami.
- Peaches add natural sweetness and body.
- Jalapeño adds a mild kick without overpowering.
- Olive oil emulsifies everything into a smooth, creamy texture.
- Lime juice balances it all out with brightness.
🍴 Meal Plan Ideas
- Serve with a grilled cheese or crusty bread
- Pair with grilled shrimp skewers or chicken
- Add to a tapas-style dinner
- Serve in little glasses as a summer appetizer
😬 Common Mistakes
- Using underripe peaches – They won’t blend well or taste sweet.
- Too much jalapeño – It can overpower the subtle fruit flavors.
- Not peeling the peaches – The skins can mess with the texture.
- Overblending – A short blend gives the best texture and color.
🍽 What to Serve With
- Garlic toast or crostini
- Fresh mozzarella and basil salad
- Charcuterie with prosciutto and nuts
- Cold pasta with lemon vinaigrette
❓ FAQ
Can I use canned peaches or tomatoes?
Fresh is best, but canned peaches (in juice, not syrup) or canned tomatoes work in a pinch.
Can I make it ahead?
Yes, chill it for up to 2 days in the fridge.
What if I don’t have a blender?
Use a food processor. Just strain it if you want it smoother.
How spicy is it?
It’s mild with one jalapeño. Add more or less depending on your heat level.
👩🍳 Tools You’ll Need
- Blender or food processor
- Cutting board & knife
- Peeler (for peaches and cucumber)
- Citrus juicer (or squeeze by hand)
- Measuring spoons
- Serving bowls
🧂 Substitutions & Variations
- Swap peaches with nectarines or mango
- Add a few cherry tomatoes for extra sweetness
- Use red bell pepper for less spice
- Add fresh basil or mint for an herby twist
- Use lemon instead of lime for a different tang
⏳ Make Ahead Tips
- Make it up to 2 days in advance
- Chill in an airtight container
- Garnish just before serving so it looks fresh
👨🍳 Instructions
Step 1: Peel and Chop the Peaches
Peel your ripe peaches and chop them into chunks. You want them soft and juicy.
Step 2: Chop the Veggies
Chop the tomatoes, cucumber, and seeded jalapeño. Peel the garlic and have everything ready to blend.
Step 3: Blend It All Together
Add peaches, tomatoes, cucumber, garlic, jalapeño, lime juice, olive oil, salt, and cold water to a blender. Blend until smooth and creamy, about 30–45 seconds.
Step 4: Taste and Adjust
Taste and adjust salt, lime juice, or jalapeño if needed. Blend again briefly to mix.
Step 5: Chill and Serve
Pour into bowls and chill in the fridge for 30 minutes, or serve right away with ice cubes. Garnish with a drizzle of olive oil, and small diced peach, tomato, and jalapeño.
🧊 Leftovers & Storage
- Store in an airtight container for up to 2 days in the fridge
- Stir before serving again
- Not freezer-friendly—the texture will change
💬 Wrap-Up
This tomato peach gazpacho is summer in a bowl—bright, fresh, and just the right amount of spicy. Try it once, and you’ll crave it every hot afternoon. Let me know how it turned out or drop your own twist in the comments below!