Daniel Humm, the chef at Eleven Madison Park in Manhattan, has a way with gazpacho, his Go-To Dish. He follows the seasons, and makes the soup with whatever fruits or vegetables strike his fancy at the markets. Late-summer peaches shine in this version. Chop the ingredients, let them marinate, blend it all up, and your light lunch is ready. See more of the best summer soup recipes.

  • Yield: 6 to 8 servings
  • Difficulty: Easy
  • Total: 50 mins, plus 2 to 3 hrs macerating time

Ingredients (15)

  • 1 1/4 cups blanched slivered or sliced almonds, preferably without skins (about 6 ounces)
  • 3/4 cup plus 3 tablespoons extra-virgin olive oil, plus more as needed
  • 1 large thyme sprig
  • 1 medium garlic clove, peeled and smashed
  • 4 cups (1/2-inch) bread cubes (from about 8 ounces of country bread, crusts removed)
  • 1 3/4 pounds ripe peaches
  • 2 medium cucumbers (about 1 pound), peeled, seeded, and coarsely chopped
  • 1 medium red bell pepper (about 6 ounces), coarsely chopped
  • 3/4 cup tomato juice
  • 3 tablespoons red wine vinegar, plus more as needed
  • Kosher salt
  • Freshly ground black pepper
  • Tabasco or other hot sauce
  • 30 to 40 very small mint leaves
  • 18 to 24 very small basil leaves


  1. Place almonds in a large frying pan over medium-low heat and toast, stirring occasionally, until fragrant and golden in color, about 12 to 15 minutes. Transfer to a small bowl to cool; set aside.
  2. Place 3 tablespoons of the olive oil and the thyme, garlic, and bread cubes in the same pan and set over medium heat. Cook, stirring often, until the bread is lightly toasted on all sides, about 8 to 10 minutes. Discard garlic and thyme and transfer croutons to a medium bowl to cool; set aside.
  3. Finely dice 1/4 pound of the peaches for the garnish; set aside.
  4. Coarsely chop the remaining 1 1/2 pounds of peaches (you should have about 5 cups) and place in a large bowl. Add the cucumber, bell pepper, tomato juice, vinegar, the remaining 3/4 cup olive oil, 4 large pinches of salt, 2 large pinches of black pepper, 3 shakes of Tabasco, 3/4 cup of the toasted almonds, and 1 cup of the croutons. (Reserve the remaining almonds and croutons for the garnish.) Stir until well combined. Taste and season with more vinegar, oil, salt, pepper, and Tabasco as needed. Let sit at room temperature for about 2 to 3 hours to let the flavors meld.
  5. Working in batches, place the peach mixture in a blender and purée until smooth. Transfer to a medium-mesh strainer set over a large bowl and press through using a soup ladle; discard the solids in the strainer. Taste and season the gazpacho with more salt, pepper, vinegar, Tabasco, and olive oil as needed.
  6. To serve, ladle about 3/4 cup gazpacho into a wide, shallow soup bowl. Top with about 12 of the reserved diced peach pieces, 8 croutons, a sprinkle of the reserved almonds, 5 mint leaves, 3 basil leaves, a drizzle of olive oil, and freshly ground black pepper.