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Peach Gazpacho

marthastewart.com, Garden Workshop Series
Sweet peaches replace traditional tomatoes in this savory fruit soup.
Print Recipe
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)