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No-cook dinners · 10 minutes

10-Minute Peach Gazpacho

Ripe peaches replace half the tomatoes and blended almonds stand in for bread, so the soup is sweet-tart, silky and gluten-free in a single blender run.

Prep
10 min
Cook
none
Total
10 min
Serves
4
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VeganGluten-freeDairy-freeEgg-freeNo cookingBlender

Gazpacho is already the laziest great soup there is, and peaches make it better. They bring a soft, floral sweetness that ripe tomatoes love, and sherry vinegar keeps the whole thing tasting savory rather than like a smoothie. A handful of almonds blended in gives it the body that stale bread usually provides, minus the gluten.

The trick for eating it right now instead of in three hours: blend in a few ice cubes. They chill and thin the soup at the same time, so it comes out of the blender cold. It keeps for 3 days and honestly gets better on day two.

The recipe

10-Minute Peach Gazpacho

Prep 10 min · Cook none · Total 10 min · Serves 4

Ingredients

Tap to tick off as you go.

For the soup

To serve

Method

  1. Step 1: Load the blender

    Add the peaches, tomatoes, cucumber, shallot, garlic, almonds, vinegar and salt to a blender, juiciest things at the bottom.

  2. Step 2: Blend until smooth

    Blend on high for 60–90 seconds, until no almond grit remains. With the motor running, stream in the olive oil so it emulsifies and turns the soup pale and creamy.

  3. Step 3: Chill with ice

    Add 4 ice cubes and blend again until they disappear. Add more if you want it thinner or colder.

  4. Step 4: Taste and adjust

    Season boldly with more salt and a splash more vinegar; cold food needs more seasoning than you’d think. If your peaches were very sweet, vinegar is the fix.

  5. Step 5: Serve

    Pour into bowls or glasses and top with diced peach, cucumber, basil, a drizzle of olive oil and black pepper.

Good to know

  • Use the softest, most fragrant peaches you can find, even bruised ones. Firm supermarket peaches make a flat, starchy soup.
  • A high-speed blender handles the skins. With a regular blender, push the soup through a sieve for a silky finish.
  • Taste again after it has sat in the fridge. Chilling dulls salt and acid, so leftovers usually need a pinch and a splash.

Swaps

Peaches
Nectarines, apricots or ripe mango
Almonds
1 thick slice of day-old crusty bread, crusts removed (no longer gluten-free)
Sherry vinegar
White wine vinegar or fresh lime juice
Basil
Mint, or half a seeded jalapeño blended in for heat

Questions people ask

Do you have to peel peaches for gazpacho?

No. A high-speed blender pulverizes the skins, and they add color. If your blender leaves flecks, strain the soup through a fine sieve.

How long does gazpacho last in the fridge?

About 3 days in a sealed jar. Shake or stir it before serving, since it can separate slightly, and re-season to taste.

Is gazpacho supposed to be served cold?

Yes, gazpacho is a raw, chilled soup. Blending in ice cubes gets it cold enough to serve right away, without the usual hours in the fridge.

Get the peaches, tomatoes and cucumber from a farmer.

This recipe is only as good as what goes in it. Find a farmers market or CSA farm near you, or get a produce box delivered when there’s no market this week.

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