Peach Gazpacho

Sweet peaches replace traditional tomatoes in this savory fruit soup.

Source:, Garden Workshop Series


1⁄2 cup
water (up to 3/4 cup)
ripe peaches (about 2 1/2 pounds, peeled, halved, pitted, and cut into chunks)
medium cucumber (peeled, seeded, and cut into chunks)
small garlic clove (minced)
1 tablespoon
champagne vinegar (plus more to taste)
2 tablespoons
olive oil (plus more for drizzling)
coarse salt and freshly ground pepper
2 tablespoons
coarsely chopped fresh parsley or cilantro
finely chopped red bell pepper or avocado (garnish)


Pulse 1/2 cup water, the peaches, cucumber, garlic, vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until coarsely pureed. Thin with more water if desired. Refrigerate for at least 2 hours. 

Season with vinegar, salt, and pepper. Stir in herbs. Garnish with bell pepper and avocado. Drizzle with oil, and sprinkle with salt.

Gazpacho (without herbs) can be refrigerated overnight.  (Recipe #624)