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!Print