Peach Gazpacho
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!
Servings: 6 people
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.