Peach Gazpacho


Hello peach season.  The other week thanks to picking peaches with a friend and her kids, I came home with a bounty of peaches.  Even though we picked them thinking they weren't super ripe, they ripened quickly over night and all of the sudden I needed to make all things peach very fast.  


A friend, who was also on the peach excursion with us, shared that she had made peach gazpacho.  She's clearly much more healthy than I am as I was quickly looking up recipes for peach cake and peach cobbler and other ways to incorporate peaches with butter and flour.  After I made something with butter and flour I still had peaches left and a cucumber in the fridge so I gave in and tried this.

I love classic gazpacho with tomatoes and this surprisingly wasn't too far off from that taste.  You could almost trick someone and say, "try this with your eyes closed" and they wouldn't quite get peaches until they thought about it.



I'd make this again for sure.  You could easily please a crowd with it and it's super simple to put together either with your blender on pulse, or food processor.

{Recipe thanks to and adapted from Martha}

{Ingredients You'll Need}
  • 1/2 to 3/4 cup water
  • 6 ripe peaches
  • 1 small cucumber or 1/2 of a large one
  • 1 tablespoon white wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • salt and pepper
1.  Pulse all of the ingredients in a food processor or blender.  You can add a touch more water if you'd like.

2.  Refrigerate for at least 2 hours and then enjoy!

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