No-Cook Spicy Peach and Tomato Gazpacho — A Can’t Miss Summer Dish!
By Meghan Rodgers
July 14, 2020
When the temperature soars, there is only one way to beat the heat — gazpacho! The chilled, raw tomato and veggie soup originating from the Andalusia region of Spain is the easiest way to help you cool down dinner.
Can you remember a summer with so many record-high days? The last thing I feel like doing when it’s this humid outside is heating up a hot stove — or even cooking at all! I crave something light and nutritious, and most importantly, easy to prepare.
This healthy Spicy Peach and Tomato Gazpacho recipe is bursting with the flavors of fruits and vegetables fresh from the garden, and the whole meal can be ready in under 10 minutes.
Thankfully, it’s just about peak produce season in Pittsburgh, and all the ingredients you’ll need to whip up a batch of this Spicy Peach and Tomato Gazpacho can be found at any local farmers market or grocery store.
If you’ve made gazpacho before, don’t get me wrong; classic Andaluz-style gazpacho is sheer tomatoey heaven. But the popular Spanish dish does vary slightly region by region. (Travel through Spain and you’re sure to find about a million non-traditional recipes!) So, I too like to take creative culinary liberties and add a little twist of my own. Since peaches are their juiciest this time of year, I find they make for a super interesting gazpacho addition. Their light and refreshing flavor pairs perfectly with juicy, red, ripe heirloom tomatoes.
For a bit more customization, I add a dash of heat because what food isn’t made better with a little kick? (If you’re trying to keep down your temperature on a hot, summer day, or if you just don’t like spice, feel free to omit the chili oil and pepper flakes.)
So here it is. My 10 minute, zero cook time, Spicy Peach and Tomato Gazpacho recipe. Serve this vegan-approved recipe in a bowl with chopped up leftover ingredients, sliced avocado, or croutons. Or just sip it slowly with a straw.
Either way, it’s a delicious and refreshing summertime treat.
Buen provecho — enjoy your meal!
Spicy Peach and Tomato Gazpacho
Prep time: 5 minutes
Total time: 10 minutes
Serves 2-3 as a meal
2 ripe, juicy peaches, washed
2 ripe heirloom tomatoes (or other large tomato), quartered
1 small cucumber, peeled and roughly chopped
1-2 garlic cloves
1 tbsp apple cider vinegar
1 tbsp olive oil
1 tbsp Calabrian chili pepper oil (if not available, substitute another tbsp olive oil and extra chili flakes)
2 tsp salt
1/2 tsp fresh cracked black pepper
1 tsp red chili pepper flakes
Small handful fresh basil
1/2 avocado, sliced
1/2 peach, sliced
Fresh basil or other fresh herbs like chives or oregano
Chili pepper flakes
1. Add all ingredients (except the basil and avocado) to a high-powered blender, then blend on high for 3 minutes or until smooth.
2. Taste test, and add more chili flakes, chili oil, salt, or pepper to your soup to adjust for your preference.
3. Chill in the refrigerator for at least 2-4 hours before serving. Alternatively, add a few ice cubes to blender and blend to chill instantly.
4. When ready to serve, top with sliced avocado and fresh basil leaves.
5. Add other toppings of your choice, or serve with a slice of toast.
*Note: You can make this same recipe without the peaches. Substitute an additional heirloom tomato for each peach.
*Note: To serve immediately, add a few ice cubes to the blender (the water won’t alter the flavor much at all), or add ice to a sieve and strain soup through ice into a large bowl.
Pro Tip: Gazpacho can be made and stored in the refrigerator for up to three days, so double the recipe and have some extra on hand for lunches, brunches, appetizers, or snacks.
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