This seven-ingredient soup will become a go-to meal this summer.
Wrap 1 peach half in plastic and refrigerate for the garnish. Coarsely chop the remaining peaches.
In a blender, mix the chopped peaches, 1 cup bread cubes, the bell pepper, tomato, onion, 1/2 cup EVOO, vinegar, and 1 cup water until smooth, about 1 minute. Transfer to a bowl. Season with salt and pepper. Chill until cold, about 4 hours.
In a medium bowl, toss 1 cup bread cubes with 2 tbsp. EVOO; season. Heat a large skillet over medium-high. Add the bread and toss until golden, 4 to 5 minutes. Transfer the croutons to a plate. Finely chop the reserved peach half.
Divide the gazpacho among bowls. Top with the croutons and the chopped peach half. Drizzle with EVOO.