peach & tomato gazpacho

Summer is not over. September 23rd officially marks the last day of summer. That means 17 more days of perfectly ripe late summer fruits and veggies.  Peaches in all their glory, and the last of the juicy, succulent tomatoes.  Enter, peach and tomato gazpacho. 

This gazpacho is a fabulous combination spicy, sweet, and savory.  I like spice.  If you do not, you can omit the jalapeño.  The garlic alone will give it a delicate zing.  I also recommend letting this sit for a day before serving. The infusing time will really make this soup sing. Here's to the last few weeks of summer fruits and vegetables.

peach and tomato gazpacho

Prep Time / Wait Time
30 minutes / 1 hour - 1 day (the longer the better in order to let the flavors infuse)

4 people


For the gazpacho:

2 cups of peaches, chopped (typically one whole peach will make 1 cup)
3 cups of beefsteak or heirloom tomatoes, chopped (typically one very large tomato make 3 cups)
1 jalapeño, seeds removed, chopped  
1 shallot, chopped
2 cloves of garlic, chopped
1/4 cup of a dry white wine
1 tablespoon of extra virgin olive oil
salt & pepper (to taste)

For the garnish:

1 avocado, diced
1 peach, diced
2 plum tomatoes, seeds removed, diced
1 small cucumber, seeds removed, diced (optional)
1 small jalapeño, seeds and ribs removed, diced (optional) 
a drizzle of extra virgin olive oil
salt & pepper (to taste) 


  • Place all of the ingredients for the gazpacho into a blender and blend until they are liquefied. TIP: you may want to add the jalapeño in a little at a time to make sure it does not give off too much heat. Keep tasting as you're blending and season to taste.  

  • One your gazpacho is liquefied and seasoned to your liking, strain the liquid through a sieve pushing it through until all that remains are the seeds and skin. 
  • Discard the seeds and skin. 
  • Cover and refrigerate the remaining gazpacho for 1 hour - 1 day.  The longer you let the gazpacho sit, the better it will taste.  
  • For the garnish: when you are ready to serve your gazpacho, dice and combine all of your ingredients in a mixing bowl and season lightly with salt and pepper and a drizzle of olive oil.  Toss to combine. 

  •  Spoon on top of the chilled gazpacho and serve immediately.