Many gazpacho recipes that include fruit turn out tasting more like dessert, which is fine if that’s what you’re into, but if you want a super-refreshing, seriously savory gazpacho, then this peach-kissed version is for you. You can’t go wrong with this very simple recipe; served ice-cold, it might just be your new favorite thing to eat on a hot, sunny afternoon.
Golden State Gazpacho
Many gazpacho recipes that include fruit turn out tasting more like dessert, which is fine if that's what you're into, but if you want a super-refreshing, seriously savory gazpacho, then this peach-kissed version is for you. You can't go wrong with this very simple recipe; served ice-cold, it might just be your new favorite thing to eat on a hot, sunny afternoon.
Ingredients
- 2 small ripe yellow peaches peeled and cubed
- 1 cup sliced peeled English cucumber
- ¼ cup chopped yellow onion
- 1 clove garlic
- ½ cup chopped orange bell pepper
- 2 pints Sungold cherry tomatoes
- 1 cup red cherry tomatoes
- 2 teaspoons kosher salt or more to taste
- ½ teaspoon ground cumin
- 1 pinch cayenne pepper or to taste
- 2 tablespoons white wine vinegar
- 1 lime juiced, or to taste
- 3 tablespoons extra-virgin olive oil
- 1 cup cold water or to taste
For the Garnish:
- ½ cup crumbled feta cheese or to taste
- ½ cup diced peach or to taste
- 6 leaves fresh basil thinly sliced, or more to taste
Instructions
- Combine peaches, cucumber, onion, garlic, bell pepper, and tomatoes in a blender. Season with salt, cumin, and cayenne. Pour in vinegar, lime juice, olive oil, and water. Blend until smooth, starting with a few pulses and finishing on high speed.
- Strain soup through a fine-mesh strainer into a large bowl. Cover with plastic wrap and refrigerate until completely chilled, at least 3 to 4 hours.
- Stir soup and season to taste. Pour into serving cups and garnish with feta, diced peach, basil, and a sprinkle of cayenne.
