Preheat your oven to 400°F (200°C). Slice ripe peaches in half and remove the pits, placing them cut-side up on a baking sheet. Drizzle lightly with olive oil and roast for about 20 minutes, or until caramelized and tender. Let cool to room temperature.

While the peaches are cooling, wash and chop the tomatoes, cucumbers, bell pepper, onion, and garlic into smaller pieces.

In a high-speed blender, combine the chopped tomatoes, cucumbers, bell pepper, onion, and garlic. Blend on high until smooth, about 1–2 minutes.

Add the cooled peach halves to the blender along with olive oil, red wine vinegar, salt, and pepper. Blend again until well combined, about 1 minute.

Transfer the blended gazpacho to a large bowl or airtight container and refrigerate for at least 1 hour to allow flavors to meld.

Before serving, taste and adjust seasoning with additional salt and pepper if needed. Pour the gazpacho into bowls and garnish with diced vegetables or fresh herbs.