Spicy Peach Gazpacho
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Gazpacho is always a refreshing classic, but our Spicy Peach Gazpacho takes it a step further. By blending ripe tomatoes with juicy peaches, crisp cucumber, and a hint of heat from Baklouti Pepper Olive Oil, this dish strikes the perfect balance between sweet, savory, and spicy. Peach Balsamic Vinegar and fresh lemon juice brighten every spoonful, while a drizzle of olive oil just before serving adds smooth depth.
What makes this gazpacho stand out is how all the flavors work together—the natural sweetness of peaches, the garden-fresh taste of tomatoes and cucumber, and just enough spice to keep things lively. It’s elegant enough for entertaining, yet simple enough to whip up for a light meal at home. Served chilled with crusty bread, it’s a dish that refreshes and satisfies in equal measure.
Spicy Peach Gazpacho
Rated 5.0 stars by 1 users
Category
Soups
Cuisine
Spanish
Author:
The Little Shop of Olive Oils
Servings
4-6
Prep Time
20 minutes
Cook Time
2 hours
Bright, fresh, and full of flavor — this Spicy Peach Gazpacho combines ripe tomatoes, sweet peaches, Baklouti Pepper Olive Oil, and Peach Balsamic Vinegar for a chilled soup that’s both refreshing and unforgettable.
Ingredients
- 6 ripe tomatoes, cored and chopped
- 2 ripe peaches, peeled and chopped
- 1 cucumber, peeled and chopped
- 1 red bell pepper, seeded and chopped
- 1 small red onion, chopped
- 2 garlic cloves, minced
-
¼ cup Peach Balsamic Vinegar
-
¼ cup Baklouti Pepper Olive Oil (plus extra for drizzling)
- 2 cups tomato juice
- 2 Tbsp fresh lemon juice
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
- Crusty bread, for serving
Directions
- In a large bowl, combine the tomatoes, peaches, cucumber, bell pepper, onion, and garlic.
- Working in batches, transfer the mixture to a blender or food processor. Add the peach balsamic vinegar, baklouti olive oil, tomato juice, and lemon juice. Blend until smooth. For a chunkier texture, pulse instead of blending completely.
- Pour the blended gazpacho into a large bowl. Season with salt and pepper to taste and stir well to combine.
- Cover with plastic wrap and refrigerate for at least 2 hours, or until well chilled.
- Before serving, stir the gazpacho. Ladle into bowls, drizzle with a little extra baklouti olive oil, and garnish with fresh basil leaves.
- Serve with crusty bread on the side for dipping.
Recipe Note
Serving suggestion: Serve chilled with crusty bread, crostini, or a few fresh herb sprigs on top.
Optional add-ins: Diced avocado, cucumber ribbons, or a pinch of smoked paprika for extra flavor.
Make-ahead tip: Can be prepared a day in advance; flavors meld beautifully when chilled overnight.
Spice level: Adjust the amount of Baklouti Pepper Olive Oil to make it milder or spicier.
Presentation tip: Serve in small glasses or shot glasses as an elegant appetizer.