Summer tastes like stone fruit, plain and simple. We literally wait all year to feast on this season’s sweet bounty of peaches, nectarines and the like. While perfectly wonderful eaten in their raw form, stone fruits taste even better worked into a dish we can share – like a summery gazpacho with peaches and vodka!

This recipe comes from Heirloom LA, our go-to pros on all things seasonal and delicious here in California. Their chilled fruit-based soup is bursting with fresh summer flavors including cucumber, basil and peaches (obviously). It’s insanely easy to make and a fun way to welcome guests into your space…

The arrival of sweet, juicy stone fruit from Reiger Family Farms at the Santa Monica Farmer’s Market announces summer with a splash! We greedily buy cases of any kind we can get our hands on to dot all over our platters and summer menus. One of the appetizers on our summer menu features this easy, peachy gazpacho. This chilled soup recipe can also be spiked with soju or vodka, shaken with ice, and served up in one-ounce glasses as a welcome shot to get that pool party started!

Summery Basil Peach Gazpacho Shots


4 peaches, peeled, pitted and sliced (nectarines and apricots can also be used)
1 cucumber, sliced
1 red pepper, seeded and sliced
1 cup basil leaves
4 oz olive oil
2 lemons, juiced
1 ripe heirloom tomato, diced*
salt and pepper to taste

soju or vodka to taste

*If tomato is not available, substitute 1/4 cup white balsamic + 1/4 cup water.


Combine all ingredients in a bowl and smash with hands. Allow the mixture to rest for 20 to 30 minutes. Add to a blender and blend until smooth. Garnish with basil blossoms and serve, either cold or at room temperature.

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