peach gazpacho

 peach gazpacho

Gazpacho is one of our favorite summer soups because it can be made in a big batch, and the longer it sits, the better it tastes. 

  • 4 peaches, peeled, pitted, and chopped, plus extra for garnish
  • 1/2 medium cucumber, peeled, seeded, and chopped
  • 1 small shallot, chopped
  • 1 clove garlic, roughly chopped
  • 1-2 tablespoons orange juice
  • 1-2 tablespoons Champagne (or white wine) vinegar
  • 1-2 tablespoons extra virgin olive oil, plus extra for garnish
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Yellow cherry tomatoes, cut in half, for garnish
  • Fresh cilantro, for garnish
  • Fresh lime juice, for garnish
  1. In a blender, add peaches, cucumber, shallot, garlic, 1 tablespoon orange juice, 1 tablespoon vinegar, and 1 tablespoon olive oil. Season with salt and pepper. Pulse until completely smooth. Transfer mixture to a bowl and cover with plastic wrap. Refrigerate until ready to serve, at least 2 hours or up to 2 days. 
  2. Taste and adjust as desired, adding more vinegar, orange juice, or olive oil. To serve, ladle into serving bowls and garnish with cherry tomatoes, finely chopped peaches, cilantro, and a drizzle of olive oil and lime juice. Season with salt and pepper and serve.

Serves 2-4.

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