Jump to Recipe - Print Recipe
tomato gazpacho soup

Peak summer produce does the heavy lifting in this refreshing spin on gazpacho.

Ripe peaches and heirloom tomatoes are blended until silky, then finished with burrata, croutons and fragrant basil oil.

There is no better time to make gazpacho than when summer tomatoes are at their peak — ripe, juicy and full of flavour. Heirloom tomatoes are especially good here, bringing sweetness, acidity and plenty of character to a soup that relies almost entirely on the quality of its fresh ingredients.

Peaches are a natural partner, adding another layer of sweetness without overpowering the tomatoes. Cucumber keeps things light and refreshing, while red onion, garlic and a splash of vinegar bring just enough sharpness to balance the fruit. Everything is blended with extra virgin olive oil until smooth and silky, then chilled for a few hours to let the flavours come together.

The toppings turn a simple chilled soup into something a little more substantial. Creamy burrata, crunchy croutons, diced peaches and tomatoes add contrasting textures, while a drizzle of fresh basil oil ties all those summer flavours together.

Serve it well chilled for lunch, as a starter for dinner, or in smaller portions for a warm-weather gathering. It’s also a great way to use up a haul of ripe tomatoes and peaches when both are suddenly everywhere at the market.

tomato gazpacho soup
Print Pin

Peach Tomato Gazpacho

Ripe peaches and heirloom tomatoes give this silky chilled gazpacho a fresh summer spin, topped with creamy burrata, crisp croutons and fragrant basil oil.
Servings 4

Ingredients

Gazpacho

  • 4 large ripe heirloom tomatoes, chopped
  • 2 ripe peaches, peeled and chopped
  • 1/2 long English cucumber, peeled and rough chopped
  • 1/4 small red onion, cut into 4
  • 1 garlic clove
  • 2 tbsp sherry or red wine vinegar
  • 1/3 cup extra virgin olive oil
  • 1 tsp salt
  • black pepper
  • 1/4 cup cold water

Basil Oil

  • 1 cup fresh basil leaves
  • 1/3 cup olive oil
  • salt

Garnish

  • 1/4 cup croutons
  • 1-2 balls burrata torn into pieces
  • peach and tomato, diced
  • fresh basil leaves
  • drizzle of olive oil
  • flaky sea salt

Instructions

  • Put tomatoes, peaches, cucumber, onion, garlic, vinegar, olive oil, salt and pepper into a blender.
  • Blend until completely smooth. If too thick, add cold water a little at a time until silky but still rich.
  • Transfer to a bowl, cover and refrigerate for at least 2 hours.

Basil Oil

  • Blend basil, olive oil and salt until smooth. Strain for a more luxurious finish (optional).

Serve

  • Pour chilled gazpacho into bowls. Top with torn pieces of burrata, sliced peaches, tomatoes, croutons, and finish with basil leaves, basil oil drizzle and flaky salt.