Yellow Tomato and Peach Gazpacho

Yellow Tomato and Peach Gazpacho
Photo: Frédéric Lagrange
Prep Time:
30 mins
Total Time:
1 hrs 30 mins

The beauty of gazpacho is that you can marinate the ingredients in the fridge for an hour or even overnight, so all you need to do right before serving is rev up your blender. Garnishes of firm but ripe peaches, bell pepper, English cucumber, and fresh herbs add texture and interest to the bowl.


  • 4 pounds ripe orange or yellow tomatoes (4 to 6), such as beefsteak or heirloom, cored and coarsely chopped; plus 1 medium tomato, cored and finely diced, for serving

  • 6 large fresh basil leaves, plus small fresh basil or opal-basil leaves, for serving

  • 2 cloves garlic, chopped

  • 2 tablespoons sherry vinegar

  • Kosher salt and freshly ground pepper

  • ½ English cucumber, peeled and finely chopped

  • 1 small purple, red, or yellow bell pepper (stem, ribs, and seeds removed), finely diced

  • 1 purple scallion, thinly sliced, or ¼ cup finely diced red onion

  • 1 ripe peach, seeded and finely diced

  • Extra-virgin olive oil, for drizzling


  1. In a large bowl, combine chopped tomatoes, large basil leaves, garlic, and vinegar; season with salt. Cover and refrigerate 1 hour. Meanwhile, chill serving bowls in refrigerator.

  2. Remove and discard basil. Transfer mixture to a blender (working in batches, if necessary) and process until frothy and smooth, about 2 minutes. Season to taste.

  3. Ladle soup into chilled bowls; mound a bit of cucumber, diced tomato, bell pepper, scallion, and peach in center of each. Top with small basil leaves. Drizzle with oil, season to taste, and serve.

Cook's Notes

This recipe is adapted from Sarah Copeland's book Feast: Generous Vegetarian Meals for Any Eater and Every Appetite ($24.99,

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