Peach and Mint Gazpacho
A chilled, refreshing soup blending ripe peaches with mint and cucumber for a unique summer twist on classic gazpacho. This spanish-inspired soups ready in about 20 minutes pairs pitted and chopped peaches, peeled and diced cucumber, diced 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
- 2, pitted and chopped peaches
- 1 cup, peeled and diced cucumber
- 1/2 cup, diced red bell pepper
- 1/4 cup, finely diced red onion
- 1/2 cup, chopped fresh mint
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 clove, minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup tomato juice
Instructions
- Step 1: In a blender, combine 2 chopped peaches, 1 cup diced cucumber, 1/2 diced red bell pepper, 1/4 finely diced red onion, 1/2 cup chopped fresh mint, 2 tbsp olive oil, 2 tbsp red wine vinegar, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 2: Blend until completely smooth, then stir in 1/2 cup tomato juice until well combined.
- Step 3: Chill in the refrigerator for at least 2 hours before serving to allow flavors to meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Peach and Mint Gazpacho take to make?
Total time is about 20 minutes (20 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 Peach and Mint Gazpacho?
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 pitted and chopped peaches from drying out.
Can I substitute ingredients in Peach and Mint Gazpacho?
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 Peach and Mint Gazpacho 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.
What goes well with Peach and Mint Gazpacho?
Spanish soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
