Chilled Tomato and Peach Gazpacho with Basil Oil
A refreshing no-cook soup combining ripe tomatoes and sweet peaches, finished with fragrant basil oil for a summer-friendly starter. This spanish-inspired summer cookout (vegan) ready in about 15 minutes pairs medium ripe peaches, small cucumber, medium red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large (about 1.5 lbs) ripe plum tomatoes
- 2 medium ripe peaches
- 1 small cucumber
- 1 medium red bell pepper
- 1/4 small red onion
- 1 garlic clove
- 2 tbsp red wine vinegar
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh basil leaves
- 1 tsp, divided salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Core and roughly chop 4 large ripe plum tomatoes, 2 medium ripe peaches (skin on), 1 small peeled cucumber, 1 medium red bell pepper (seeded), and 1/4 small red onion. Place all in a blender along with 1 peeled garlic clove, 2 tbsp red wine vinegar, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 2: Blend on high speed until smooth, about 1 minute. Taste and adjust seasoning with additional salt if needed. Transfer the soup to a large bowl and chill in the refrigerator for at least 2 hours to develop flavors.
- Step 3: Meanwhile, prepare the basil oil by blending 1/4 cup fresh basil leaves with 1/4 cup extra virgin olive oil and 1/4 tsp salt until vibrant green and smooth.
- Step 4: To serve, ladle the chilled gazpacho into bowls and drizzle each with 1-2 tsp of the basil oil. Garnish with small basil leaves if desired.
Frequently asked questions
How long does Chilled Tomato and Peach Gazpacho with Basil Oil take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chilled Tomato and Peach Gazpacho with Basil Oil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium ripe peaches from drying out.
Can I substitute ingredients in Chilled Tomato and Peach Gazpacho with Basil Oil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chilled Tomato and Peach Gazpacho with Basil Oil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chilled Tomato and Peach Gazpacho with Basil Oil vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
