Name: Peach Gazpacho
Ingredients: 0.5 cup water (up to 3/4 cup); 6 ripe peaches (about 2 1/2 pounds, peeled, halved, pitted, and cut into chunks); 0.5 medium cucumber (peeled, seeded, and cut into chunks); 1 small garlic clove (minced); 1 tablespoon champagne vinegar (plus more to taste); 2 tablespoons olive oil (plus more for drizzling); 0 coarse salt and freshly ground pepper; 2 tablespoons coarsely chopped fresh parsley or cilantro; 0 finely chopped red bell pepper or avocado (garnish)

Peach Gazpacho

marthastewart.com, Garden Workshop Series

Sweet peaches replace traditional tomatoes in this savory fruit soup.

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Course Soups, Chilis & Stews

Ingredients

0.5 cup water up to 3/4 cup
6 ripe peaches about 2 1/2 pounds, peeled, halved, pitted, and cut into chunks
0.5 medium cucumber peeled, seeded, and cut into chunks
1 small garlic clove minced
1 tablespoon champagne vinegar plus more to taste
2 tablespoons olive oil plus more for drizzling
coarse salt and freshly ground pepper
2 tablespoons coarsely chopped fresh parsley or cilantro
finely chopped red bell pepper or avocado garnish

Instructions

Pulse 1/2 cup water, the peaches, cucumber, garlic, vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until coarsely pureed. Thin with more water if desired. Refrigerate for at least 2 hours. Season with vinegar, salt, and pepper. Stir in herbs. Garnish with bell pepper and avocado. Drizzle with oil, and sprinkle with salt.Gazpacho (without herbs) can be refrigerated overnight. (Recipe #624)

Peach Gazpacho

Peach Gazpacho

Ingredients

Instructions

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