This Spanish-style Roasted Peach and Tomato Gazpacho is made from tomatoes and other vegetables and traditionally served cold. Ole!
Happy Cinco de Mayo, friends! May the fourth be with you has come and gone, and it’s time to celebrate tacos, guacamole, chips, salsa, this gazpacho and all of the other wonderful things that the Spanish culture brings this world.
I hope you don’t mind me for keeping today’s post short. I am currently prepping for our work’s Cinco de Mayo party (I volunteered to put it on … don’t know what I was thinking!) and between stuffing the piñata and making the sangria I have so much to do!
How are you planning to celebrate Cinco de Mayo this year? Might I suggest, if you don’t already have plans, making yourself a batch of this colorful roasted peach and tomato gazpacho? If you’ve never heard of or had gazpacho before, you’re in for a real treat. This flavorful, summery soup is served chilled and 100% refreshing. It’s like a smoothie, only in soup form and with a kick of savory.
With tangy roasted peaches, cool cucumbers, and fresh cherry tomatoes, this soup is the perfect start to any fiesta — no matter what day or month it is!
- 4 large peaches, halved
- 1 ¾ cups cherry tomatoes
- 1 cucumber, chopped
- ½ sweet onion, chopped
- 3 tablespoons apple cider vinegar[br][br]
- [b]For garnish:[/b]
- Olive oil
- Fresh basil
- Additional chopped peaches, tomatoes and cucumber
- Preheat oven to 350° F. Place the tomato and peach halves on a baking sheet and roast until slightly tender, about 10 minutes.
- Combine all of the ingredients into a food processor or blender and blend until smooth. Place mixture in the fridge and let cool before serving. You can also eat gazpacho warm, but traditionally it is served chilled. It’s totally up to you!
- Ladle gazpacho into bowl and drizzle with olive oil. Top with basil and additional chopped cucumbers, tomatoes and peaches if desired.
I can’t wait for peaches to be out!!! This is so yummy! I’ve never had gazpacho!
I would have never thought to mix peaches with tomatoes for a soup, but it sounds and looks delicious! I can’t wait to try this! xo, Kristina
I love the way you think, Lauren! This is absolutely lovely… Can’t wait to try it!
I have never had gazpacho before, I really need to try it!
This is the prettiest soup ever! It looks so refreshing and I love the color too.
I love gazpacho but never had it with peaches. It sounds amazing! Can’t wait to try it. Pinned!
Thanks for introducing this dish, I never heard of it but it looks so interesting to me. We learn everyday 🙂
This gazpacho looks beautiful & sounds AMAZING Lauren! Definitely going on my ¨to make soon¨ list! Can`t wait to try it!
I have never before had gazpacho. It’s always intrigued me, though. 🙂 Thanks so much for sharing it with us at Savoring Saturdays, Lauren! 🙂
Hope this gazpacho recipe will have you hooked on cold soup ;)!
This is so beautiful! Thanks so much for sharing this with us at Savoring Saturdays gluten free linky party! I’ll be featuring your recipe later today.
Just made this and am waiting for it to chill: even warm, the taste is beautiful. One question: when–and how–would you suggest removing the peach pits? I waited until after I’d roasted the peaches and believe me, that didn’t go well! The peaches were too hot to handle for a while, turned to mush as I struggled with the pits–total mess! Advice please!