Peach Gazpacho

Course Soup
Cuisine American
Keyword Peach Gazpacho
Prep Time 20 minutes
Chilling Time 2 hours
Total Time 20 minutes
Servings 6 people
Calories 99 kcal


  • 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)


  1. 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.

  2. 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.

  3. Transfer to a bowl or jar and refrigerate for at least 2 hours.

  4. To serve:  Divide soup into individual bowls or cups.  Garnish as desired with parsley and almonds.

Recipe Notes

This recipe is adapted from The Washington Post

Nutrition Facts
Peach Gazpacho
Amount Per Serving
Calories 99 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 196mg 8%
Potassium 368mg 11%
Total Carbohydrates 16g 5%
Dietary Fiber 3g 12%
Sugars 13g
Protein 2g 4%
Vitamin A 12.4%
Vitamin C 15.3%
Calcium 3%
Iron 4.1%
* Percent Daily Values are based on a 2000 calorie diet.