Spicy Peach Gazpacho

Spicy Peach Gazpacho at The Little Shop of Olive Oils

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

The Little Shop of Olive Oils

Servings

4-6

Prep Time

20 minutes

Cook Time

2 hours

Cuisine

Spanish

Category

Soups

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.

Spicy Peach Gazpacho

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

  1. In a large bowl, combine the tomatoes, peaches, cucumber, bell pepper, onion, and garlic.
  2. 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.
  3. Pour the blended gazpacho into a large bowl. Season with salt and pepper to taste and stir well to combine.
  4. Cover with plastic wrap and refrigerate for at least 2 hours, or until well chilled.
  5. Before serving, stir the gazpacho. Ladle into bowls, drizzle with a little extra baklouti olive oil, and garnish with fresh basil leaves.
  6. Serve with crusty bread on the side for dipping.

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