Peach Gazpacho uses fresh, ripe peaches and cucumbers to make a summery cold soup. Splashes of white balsamic vinegar, the citrusy undertones of coriander, plus chopped red peppers and avocado round out the flavors of this refreshing soup. Add a slice of fresh bread for the perfect lunch!
Peach Gazpacho
I had been wanting to try Gazpacho for the longest time, but never had a great opportunity for it. However, we had a free stay at this cute little castle in Northern Luxembourg. And their in-house restaurant came highly recommended! As an appetizer, the waiter recommended the Gazpacho. Perfect! And it was AMAZING!! Because appetizers come as a small serving, I was left wanting more. And a couple of weeks ago… a Peach Gazpacho recipe caught my eye!
Gazpacho is a soup based in Spain and is a cold soup, perfect for the hot summer weather. There is no cooking involved and fresh ingredients are chopped in a food processor or blender. I like gazpacho to be a little chunky, so I use the food processor. Traditionally, gazpacho uses fresh tomatoes, but since it’s peach season—why not! The slightly sweet flavors, plus the strong vinegar undertones, in Peach Gazpacho is just light and refreshing on a hot day.
Since there is no cooking involved, this soup is fast and easy to prepare. Let the gazpacho set in your fridge for at least 2 hours. But the longer it sits, the better the flavors combine and enhance. As a next day soup, it’s fantastic!!
I based this recipe on the Peach Gazpacho recipe from loveandoliveoil.com. I added more cucumber because wanted a little more crunch that fresh cucumbers bring. I used white balsamic vinegar and added one of my favorite spices—ground coriander. The citrusy undertones of ground coriander was the perfect addition to this already delicious gazpacho.
Ingredients for Peach Gazpacho:
- Ripe peaches
- Cucumber: I like English cucumbers best because I don’t have to worry about the seeds. If you use any other cucumber, just be sure to dispose of the seeds.
- Garlic
- White balsamic vinegar: I prefer this light vinegar flavor, but you could experiment with other flavors of vinegar for this soup.
- Olive oil
- Spices: Ground coriander, Salt, Black pepper, Parlsey
- Red Pepper
- Avocado
How to Make Peach Gazpacho:
- Pulse water, peaches, cucumber, garlic, vinegar, oil, salt and pepper in a food processor until coarsely pureed. Refrigerate for at least 2 hours, best if overnight.
- Season with more vinegar, salt and pepper. Stir in herbs. Garnish with bell peppers and avocado. Drizzle with oil and sprinkle with flake salt.
Take advantage of peach season and make Peach Gazpacho today!
–Kim
Peach Gazpacho
Ingredients
- ½ cup water
- 6 ripe peaches peeled halved, pitted, and cut into chunks
- 1 english cucumber peeled, and cut into chunks
- 1 teaspoon minced garlic
- 2 Tablespoons white balsamic vinegar
- 2 Tablespoon olive oil plus more for drizzling
- 2 teaspoons ground coriander
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 Tablespoons coarsely chopped dried Italian parsley
- Garnish: finely chopped red pepper avocado, olive oil, flake salt
Instructions
- Pulse water, peaches, cucumber, garlic, vinegar, oil, salt and pepper in a food processor until coarsely pureed. Refrigerate for at least 2 hours, best if overnight.
- Season with more vinegar, salt and pepper. Stir in herbs. Garnish with bell peppers and avocado. Drizzle with oil and sprinkle with flake salt.
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