Print Recipe

Peach Gazpacho with Cucumber

This Peach Gazpacho with Cucumbers is an adaptation from the usual tomato-based chilled soup most of us are accustomed to. Gazpacho is a cold soup enjoyed in the summer with origins that trace back to Spain according to internet sources. I had a large supply of fresh peaches from the market and wanted to do a savory dish out of it. This gazpacho needs no cooking and the most one does is chopping ingredients and transforming them into a thick, coarse puree with seasonings and vegetables. This recipe was inspired by a recipe from "Epitaph for a Peach" by Don Mas Masumoto. Serves two for a soup starter.
Course: Appetizer, Side Dish, Soup
Cuisine: American, Asian
Keyword: Peach Gazpacho Cucumber
Servings: 2 people
Calories: 13kcal

Ingredients

  • 6 whole (about 2.5 lbs) fresh ripe peaches peeled, pitted, sliced in quarters
  • 1 whole large cucumber peeled, seeded, 1/2 cut into cubes, other 1/2 sliced in spears for garnish
  • 1 clove garlic minced
  • 1 Tablespoon balsamic vinegar
  • 2 Tablespoons for the soup plus 1 Tablespoon for sprinkling extra virgin olive oil or vegetable oil
  • 1 teaspoon plus 1/2 teaspoon for sprinkling sea salt
  • 1/2 teaspoon freshly ground black pepper powder
  • 1/2 cup to 3/4 cup for soup water
  • 1 Tablespoon chopped fresh parsley for garnish
  • 2 stalks scallions chopped, for garnish
  • 1-2 whole organic tomatoes sliced in wedges, for garnish

Instructions

  • Combine in a food processor or blender: Peaches, half of cucumber, garlic, balsamic vinegar, salt, black pepper, water. Pulse or blend for about 2 minutes till mixture is a coarse, thick consistency.
  • Pour puree into a medium-sized bowl. Cover and keep in refrigerator for 2 hours or more. Chill the cold soup till ready to serve.
  • To serve: Pour gazpacho into individual soup bowls or small mason jars (like in photos above). Drizzle some extra virgin olive oil or vegetable oil and a pinch of salt on top. Garnish with parsley, tomato wedges, cucumber spears and scallions. Serve chilled as a meal starter.

Hello, Friends! All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and recipe content I wrote, on your website without my permission. If you want to republish this recipe or content on another website or news article, please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]

    Nutrition

    Serving: 1g | Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 2.7mg | Calcium: 9mg | Iron: 0.2mg