Peach Gazpacho is a refreshing cold soup for these hot summer days.
Peach Gazpacho was the natural follow-up to our White Grape and Cucumber Gazpacho. Our first gazpacho recipe was incredibly popular. Cold Soups are an easy way to get your fruit and vegetable servings in for the day. They are very refreshing in the summer, and now is when fresh peaches are readily available where we live.
This recipe suggests that you peel the peaches. The fastest way to do this is to make an x cut with a knife on the blossom end of each peach. (This is the end opposite the stem). Plunge the peach into rapidly boiling water for a minute, remove with a slotted spoon, and plunge immediately into a bowl of ice water. When the peach is cool, remove peel with a vegetable peeler or your fingers. When you have done this, the hardest part of the recipe is done.
My husband absolutely loved this soup. We hope that you will too. Try it and let us know what you think. It is even better the next day.
What kind of peaches would work for Peach Gazpacho?
Either white or yellow peaches would work, but what you really want are the ripest, mushiest peaches you can find. Go to the produce section or farmer’s market and ask for the peaches they were planning to toss because they weren’t pretty anymore. You will probably be able to convince the vendor to mark them down.
Do I have to peel the peaches?
That depends on two factors: what kind of peaches you have and what kind of blender you have, If you have overripe organic peaches and a high-powered blender, you probably don’t need to peel them. I am not sure how well a standard blender would do with the peach skins, so if you try this, you might need to strain the soup before serving. If you have not-too-ripe conventional peaches, the soup will be better if you peel the peaches,and healthier as well since you will be getting fewer pesticides. We happen to prefer smooth gazpacho but there is nothing wrong with a chunkier texture.
Are there more gazpacho recipes coming?
Not at the moment, although the blog publishing schedule is often full of surprises. This recipe was actually the result of a request from a reader, so if there are any recipes you would like to see, please let us know.
Does the soup contain nuts?
No, the recipe is nut-free. The almonds are a suggested garnish.
Tools used in making this recipe:
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OXO Good Grips 3-Piece Peeler Set
Vitamix E310 Explorian Blender, Professional-Grade Container, Self-Cleaning 48 oz, Black
De La Rosa 100% USDA Certified Organic Vegan Gluten Free GMO-free Balsamic Vinegar of Modena Certified Kosher 16.9 oz 3 pack
- 6-8 peaches
- 1/2 cucumber peeled and seeded
- 1 clove garlic minced
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup water
- 2 tablespoons parsley leaves for garnish (optional)
- 1/4 cup almonds for garnish (optional)
Peel the peaches: Make an x cut in the bottom of each peach. Plunge briefly into boiling water, then immediately into a bowl of ice water. When cool, peel off the skin,. Remove pit and coarsely chop peach flesh.
Combine the peaches, cucumber, garlic, olive oil, salt, pepper and water in a blender or food processor. Puree soup. If soup seems to thick, thin with additional water to desired consistency.
Transfer to a bowl or jar and refrigerate for at least 2 hours.
To serve: Divide soup into individual bowls or cups. Garnish as desired with parsley and almonds.
This recipe is adapted from The Washington Post