Peach Gazpacho Recipe

A cold summer soup from The Perfect Peach. "With wild determination and some heat, a peach version of Spain's popular summer soup was born. Enjoy this savoury soup ice cold as a starter or as a refresher between courses."


6 soft to gushy peaches (about 2-1/2 lb.), peeled, pitted and quartered
1/2 cucumber, peeled, seeded and cut into chunks
1 small clove garlic, minced
1 tbsp champagne or golden balsamic vinegar
2 tbsp extra-virgin olive oil, plus more for drizzling
1/2 tsp coarse salt
1/4 tsp freshly ground pepper
1/2 to 3/4 cup water
2 tbsp coarsely chopped fresh cilantro or flat-leaf parsley
Red bell pepper slices and avocado slices, for garnish (optional)


Step 1: In a food processor, combine the peaches, cucumber, garlic, vinegar, oil, salt, pepper and 1/2 cup water and pulse until coarsely puréed. Thin with the remaining 1/4 cup water if needed for a good consistency. Transfer to a bowl, cover, and refrigerate for at least 2 hours to chill thoroughly.

Step 2: Just before serving, taste and adjust the seasoning with more vinegar, salt and pepper if needed. Stir in the cilantro. Ladle into bowls, drizzle each serving with a little oil, and garnish with the bell pepper and avocado. Serve at once.

See more recipes from Marcy, Nikiko and David Mas Masumoto.

Reprinted with permission from Marcy, Nikiko and David Mas Masumoto’s The Perfect Peach (2013 Ten Speed Press).



Staci Valentine