Peach Gazpacho

This seven-ingredient soup will become a go-to meal this summer.
Publish date:
peach gazpacho

Recipe by Janet Taylor McCracken

This recipe originally appeared in our Summer 2020 issue. Get the magazine here.

Start to Finish: 30 minutes (plus chilling)

Servings: Makes 6 cups


  • 5 large peaches (about 2 1/2 lb.), halved and pitted
  • 3 oz. country white bread, cut into 1/2-inch cubes (about 2 cups)
  • 1 yellow or orange bell pepper, coarsely chopped
  • 1 large yellow or orange tomato, coarsely chopped
  • 1/2 cup chopped sweet onion
  • 1/2 cup plus 2 tbsp. EVOO, plus more for drizzling
  • 3 tbsp. white wine vinegar


1. Wrap 1 peach half in plastic and refrigerate for the garnish. Coarsely chop the remaining peaches.

2. 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.

3. 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.

4. Divide the gazpacho among bowls. Top with the croutons and the chopped peach half. Drizzle with EVOO.