Peach Tomato Basil Gazpacho

Peach Tomato Basil Gazpacho has all the delicious flavors of summer packed into a cold refreshing soup. Simple, quick, and totally vegan.

This gazpacho is inspired by a phenomenal meal I had at Birdie’s with one of my best girlfriends. It was one of the best restaurant experiences I’ve had in a while so if you’re in Austin, make sure to check them out!

Chilled soups are common in many cuisines but the most commonly known is gazpacho. Gazpacho is a cold soup that’s made from blended vegetables that originates in the southern regions of the Iberian peninsula. 

The gazpacho I had at Birdie’s highlighted heirloom tomatoes and cherries. It was stunning. I had a plan to make tomato and peach salad that week but shifted my plans to use those ingredients in a chilled soup instead.

This recipe is super simple. All the gazpacho ingredients – tomatoes, peach, onion, garlic, basil, sherry vinegar, olive oil, salt, and red pepper flakes – go into the blender. It is blended on high until pureed completely. Allow the blended mixture to sit in the blender at room temperature for 30-60 minutes or in the fridge for 4-6 hours. After resting time, blend on low for 30 seconds to re-combine. Pour the mixture through a fine mesh strainer to remove all the pulp and fibers. The remaining soup should be smooth and creamy.

While the soup is resting, make your fresh sourdough croutons by heating 2 tablespoons of non dairy or dairy butter in a cast iron pan over medium heat. Add in cubed sourdough and toss to coat with melted butter. Toast over medium heat until golden brown. Remove and set aside.

To serve, ladle the Peach Tomato Basil Gazpacho into a bowl, drizzle with olive oil and yogurt, sprinkle with chopped basil and aleppo pepper, and top with sourdough croutons. Enjoy!

If you’re into easy blender soups, check out my Roasted Poblano Soup!

Peach Tomato Basil Gazpacho

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• Author: kindrootsfood
• Total Time: 1 hour
• Diet: Vegan

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Description

Peach Tomato Basil Gazpacho has all the delicious flavors of summer packed into a cold refreshing soup. Simple, quick, and totally vegan.

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Ingredients

Scale 1x2x3x

Gazpacho

• 1 lb of fresh tomatoes, quartered
• 1 peach, quartered
• 1/4 of sweet onion
• 1 garlic clove
• 1 very large handful of fresh basil
• 1 tablespoon sherry vinegar
• 1/2 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon aleppo pepper or substitute with 1/4 teaspoon red pepper flakes

Croutons

• 2 slices of sourdough, cubed
• 2 tablespoons salted non-dairy or dairy butter

Serving

• Olive oil for drizzling
• 1/4 cup of non-dairy or dairy yogurt thinned out with 1-2 tablespoons of water to a drizzling consistency
• Chopped basil
• Aleppo pepper (optional)

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Instructions

 

1. Combine all the gazpacho ingredients in a high speed blender and blend on high for 1 minute.

2. Allow to rest in the blender at room temperature for 30 minutes to 1 hour. If leaving it for longer, place it in the fridge for up to 4-6 hours.

3. After resting, turn the blender on low for 30 seconds to re-combine everything.

4. Pour the blender liquid through a fine mesh strainer and strain out all the fibers and pulp so that the remaining liquid is a smooth consistency. Discard pulp.

5. To prepare the croutons, heat butter in a cast iron pan at medium heat until melted. Add cubed sourdough and toss well so that each cube is coated in butter. Cook, tossing every minute, until bread is toasted. Remove and set aside.

6. To serve, ladle gazpacho into bowls, drizzle with olive oil and yogurt and top with fresh basil croutons.

• Prep Time: 60
• Category: Appetizer

Keywords: Peach tomato basil gazpacho, gazpacho