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Gazpacho Sevillano with Peaches

30 minutes prep
30 minutes active cooking
1 hour total

Makes 3 servings

Should always be served in a glass

Julia Moskin's article about the gazpacho of Seville appeared in the New York Times a couple of summers back when temperatures here in Portland were bumping up toward triple digits. But it’s delicious even when it’s only in the 80s.

Both peaches and tomatoes are in their prime right now, and adding the stone fruit to the gazpacho adds a hint of sweetness. This recipe will make a full blender, about 3 servings, and it should always be served in a glass.

What you'll need


For the shopping list


Medium Tomatoes




Small Cucumber (peeled if it has a thick, waxy peel)


Anaheim or similar green pepper (but preferably not a green bell or a hot pepper)


Medium Onion

2 cloves of


From our shop

$7 - Trapani - Sicily

add more to taste

$15 - Napa - California

Sparkling Wine Vinegar

$32 - Sicily - Italy

Antheo D.O.P.


From the kitchen


Chef Knife


Cutting Board



What you'll have to do

Step 1

Cut all the vegetables into rough chunks. No need to worry about your knife skills, all you need are pieces that will fit in the blender.

Step 2

Put the tomatoes in the blender first (they liquify quickly and pull in the other stuff), then add everything but the olive oil. Put the top on the blender and blitz until very smooth.

Step 3

While the blender is running, slowly pour in enough olive oil to nearly fill the blender. Put the lid back on before you turn it off to avoid splashes.

Step 4

Chill or serve with ice, adding a little ice water if it's too thick to drink easily. Moskin calls for straining out any solids, but don't bother; you want all that fiber. And while a blender works best, your food processor can do the job.

Shop this recipe

Salt, Herbs, & Spices

Italian Fine Sea Salt

Gucciardo VincenzoTrapani - Sicily
Sparkling Wine Vinegar

Sparkling Wine Vinegar

Katz FarmNapa - California
Antheo D.O.P.
Olive Oil

Antheo D.O.P.

COPA Società Cooperativa AgricolaSicily - Italy

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