![- 4 large ripe tomatoes, fire roasted and peeled - 2 ripe peaches, diced - 1 small cucumber, peeled and diced - 1 small red bell pepper, diced - 1/4 small red onion, finely chopped - 2 cloves garlic, minced - 3 cups vegetable broth - 2 tablespoons olive oil - 2 tablespoons red wine vinegar (or apple cider vinegar) - 1 teaspoon fresh basil, chopped - Salt and pepper to taste - Optional: diced avocado and croutons for serving I love this recipe for Fire Roasted Tomato Peach Gazpacho. It blends sweet and savory flavors. The fire roasted tomatoes bring a smoky taste that complements the peaches. Fresh ingredients make this dish bright and refreshing. To start, use large, ripe tomatoes. Fire roasting them enhances their flavor. You can roast them over an open flame or under a broiler. Next, select juicy peaches. Their sweetness balances the acidity of the tomatoes. You’ll also need a cucumber for crunch and a red bell pepper for color. The red onion adds a mild bite, while garlic brings depth. Vegetable broth is your base, making the gazpacho light and tasty. Olive oil adds richness, and red wine vinegar gives a tangy finish. Finally, don’t forget the fresh basil. It brightens the dish and adds an aromatic touch. Season with salt and pepper to your liking. You can even top your gazpacho with diced avocado and croutons for extra texture. For the full recipe, check out the details above. Enjoy this vibrant dish that celebrates fresh summer produce! To start, fire roast your tomatoes. You can do this over an open flame, on a grill, or under a broiler. Each method gives the tomatoes a nice smoky flavor. When the skin chars, it's time to take them off the heat. Let the tomatoes cool for a few minutes. Once cool, peel the skin off. It should come off easily. Chop the tomatoes into smaller pieces to help them blend better. Now, gather all your ingredients. In your blender, add the fire roasted tomatoes first. Then, add the diced peaches, cucumber, red bell pepper, red onion, garlic, vegetable broth, olive oil, and red wine vinegar. The order matters; putting the liquid first helps everything blend smoothly. Blend on high until smooth. If you prefer a chunkier gazpacho, blend just until combined. This gives it a nice texture. Next, it’s time to season. Taste your gazpacho and add salt, pepper, and chopped fresh basil to your liking. Blend again if needed. This step is key because seasoning can change the whole dish. Once seasoned, transfer the gazpacho to a bowl. Cover it and chill in the fridge for at least one hour. This chilling time helps the flavors mix and develops a deeper taste. You can enjoy your fire roasted tomato peach gazpacho straight from the fridge when ready. For the full recipe, check out the earlier section. To make your Fire Roasted Tomato Peach Gazpacho pop, think about adding herbs and spices. Fresh herbs like cilantro or parsley can add a bright taste. You might also try a pinch of chili powder for a little heat. If you want more depth, smoked paprika works wonders too. Adjusting the sweetness from the peaches is easy. If your peaches aren’t sweet enough, add a touch of honey. You can also squeeze in some lemon juice to balance the flavors. Just taste as you go to find the right mix. This gazpacho pairs well with crusty bread or a light salad. For a heartier meal, serve it with grilled shrimp or chicken. A side of tortilla chips adds a nice crunch. Garnishing your gazpacho makes it look extra special. Top each bowl with diced avocado for creaminess. A sprinkle of fresh basil or croutons adds texture and color. You can even drizzle a bit of olive oil on top for shine. For the full recipe, check out the [Full Recipe]. {{image_2}} You can change the flavors of your Fire Roasted Tomato Peach Gazpacho based on what is in season. For example, in summer, try adding sweet corn or zucchini. In fall, you might swap peaches for juicy pears or apples. These fruits and veggies can give your gazpacho a fun twist. To add extra flavor, think about herbs. Fresh cilantro or dill can brighten the dish. You can also try different peppers, like jalapeños, for a spicy kick. Experimenting with what you find at the market can lead to tasty surprises! Making this gazpacho vegan is easy. All the ingredients are plant-based, so you’re already set! If you want it gluten-free, just check your broth label. Some broths have gluten, but many do not. If you’d like to spice things up, add ingredients like diced jalapeños or a dash of hot sauce. You can also mix in a pinch of cayenne pepper for heat. Don’t worry; you can always taste and adjust as you go. This way, you'll get the perfect balance for your palate. For the full recipe, check out the [Full Recipe]. You can store your gazpacho in the fridge for about three days. Make sure to keep it in an airtight container. Check for any signs of spoilage before eating. If you see mold, a sour smell, or an odd color, it’s time to toss it out. Freezing gazpacho is a great way to save leftovers. Pour the chilled gazpacho into freezer-safe containers. Leave some space at the top for expansion. Label the containers with the date. It can last for about three months in the freezer. When you’re ready to enjoy it again, thaw the gazpacho in the fridge overnight. To reheat, pour it into a pot and warm it gently on the stove. Stir well to mix the ingredients. Enjoy it chilled or warmed, depending on your taste. For the full recipe, refer to the [Full Recipe]. You can fire roast tomatoes in a few fun ways. The best methods include using an open flame, a grill, or a broiler. - Open Flame: Hold the tomato with tongs and place it over the flame. Turn it until the skin is charred. - Grill: Preheat your grill. Place the tomatoes on the grill rack. Cook until the skin is charred and blistered. - Broiler: Set your oven to broil. Place tomatoes on a baking sheet and broil them for about 10-15 minutes. Watch closely so they don’t burn. After roasting, let the tomatoes cool. Then, peel off the skin. This step adds a deep, smoky flavor that makes your gazpacho shine. Yes, you can make this gazpacho ahead of time! It tastes even better after sitting for a while. - Meal Prep: Make the soup and store it in the fridge. It stays fresh for up to 3 days. - Storage: Use an airtight container to keep it from absorbing other smells. If you want, you can also prepare the ingredients a day ahead. Just chop and store them separately. Mix everything together when ready to serve. If you like heat, there are easy ways to spice up your gazpacho. - Hot Peppers: Add diced jalapeños or serrano peppers to the mix. Start with a small amount and taste as you go. - Hot Sauce: Stir in your favorite hot sauce to add a kick. - Spicy Seasonings: Try adding a pinch of cayenne pepper or smoked paprika for extra warmth. These additions will enhance the flavor and give your gazpacho a nice heat that pairs well with the sweetness of the peaches. For the full recipe, check out the [Full Recipe]. This gazpacho recipe lets you use fresh, tasty ingredients like tomatoes and peaches. We covered how to fire roast tomatoes, blend, and chill for the best flavor. Remember to season and garnish for extra appeal. Feel free to customize with seasonal fruits or make it vegan. Proper storage keeps your gazpacho good for days. Enjoy making this refreshing dish anytime!](https://itssoupy.com/wp-content/uploads/2025/07/cdd30092-ab6e-4dbf-8fd9-13ed2296cf27-250x250.webp)
Fire Roasted Tomato Peach Gazpacho
Cool off this summer with a refreshing Fire Roasted Tomato Peach Gazpacho! This vibrant dish combines fire-roasted tomatoes and sweet peaches for a delightful flavor that will impress your guests. Perfect as a light appetizer or a hearty lunch, it's easy to make and will have everyone asking for seconds. Click through for the full recipe and elevate your summer dining with this delicious chill!