Peach Gazpacho

Peach Gazpacho
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Celebrate the End of Summer with this Fruit Gazpacho Recipe

Come mid-August, peaches are a big deal in Colorado.  Hailing from the warm, desert-like climate of the western slope, Palisade peaches are sweet and juicy – everything you could want from a peach.  And they’re in abundance.  Sure, you can find them in the grocery store, but it’s certainly more fun to pick up a peck of peaches from a roadside stand, the local farmer’s market or directly from the orchard itself.  

Peach Gazpacho: Celebrate the End of Summer with this Fruit Gazpacho Recipe

As you travel around western Colorado, you can also pick finished peach products — my favorites being peach & habanero pepper jam and peach pie.  At home, I like to incorporate peaches into my late-summer, early fall repertoire to capitalize on all the juicy goodness.  

You may have come across my recipe for peach pizza, featuring a homemade crust, vegan mozzarella, broiled peaches, balsamic reduction and fresh arugula.  It’s a tantalizing combination of savory and sweet.  Today though, I bring you a new twist on an old classic – peach gazpacho.

Peach Gazpacho Ingredients

What I love most about this Peach Gazpacho recipe is its whole-food nature. There’s something really special about a recipe that uses mostly whole foods. One that you can watch go from completely recognizable ingredients into a blend that goes straight into your bowl.

Adding Peppers the Peach Gazpacho Recipe

This fruit gazpacho recipe balances the sweetness of the peaches with the spice of the peppers.  I use one Anaheim pepper, a mild pepper which gives the soup a sweet/smoky flavor.  I also throw in a serrano pepper to give the soup a little more heat. Serrano peppers rate a 3 out of 5 on the pepper heat scale, putting them somewhere between a jalapeño pepper and a habanero pepper.  

Peach Gazpacho: Celebrate the End of Summer with this Fruit Gazpacho Recipe

I grow Serrano peppers in my garden in the summer, so it makes this gazpacho all that much more special.  If you don’t like that much heat, you can leave this one out, or if you’re serving a group with varied palettes, just finely dice the peppers and put them on the side as a garnishment.  

Other Ingredients that Make this Fruit Gazpacho Recipe Special

In addition to the main feature ingredient – peaches – and the peppers, I add red onion and garlic.  For the cooling sensation that makes gazpacho so addictive, I use an English cucumber.  It just has a more mild flavor than a regular cucumber.

Peach Gazpacho: Celebrate the End of Summer with this Fruit Gazpacho Recipe

They’re not always available, so if you’re wanting to make this Peach Gazpacho soup, go ahead and make it with a regular, slicing cucumber.  Finish the recipe with some sherry vinegar and some salt and pepper.

How to Garnish this Peach Gazpacho Recipe

I played around with garnishments for this Peach Gazpacho Recipe quite a while, trying to find the perfect complement.  I tried charred jalapeños (I am always looking for ways to add heat), mint, pumpkin seeds and flavored olive oils, but settled on something simple — diced peaches and fresh strawberries with a little bit of fresh basil.

How to Serve Peach Gazpacho

Gazpacho is best served after the flavors have had time to meld.  If I am really craving it, I make it in the morning and have it for dinner that night.  It’s best after it has rested overnight though.  I find that it makes a great light dinner or served as an appetizer for a harvest-inspired dinner.

Do You Love This Peach Gazpacho Recipe?

Do you love this Fruit Gazpacho recipe? Be sure to check out other summer vegan recipes! If you’re into gazpacho, then you should also try my Gluten Free Gazpacho! Searching for a tasty summer salad? Then you’ll love my Vegan Caprese Salad!

Gluten Free Gazpacho Soup Recipe

Gluten Free Gazpacho

If you’re like me, you might find yourself with an overwhelming amount of fresh produce at the end of a trip to the farmer’s market. I have a hard time saying no to just picked, locally grown tomatoes…and cucumbers…and peppers. Luckily, I’ve got some really great ways to use up thee ingredients, including this Gluten Free Gazpacho Recipe.

Vegan Caprese Salad This Tomato Cucumber Salad with Avocado and Vegan Pesto is a Twist on the Traditional

Vegan Caprese Salad

Keep your summer cool with this Vegan Caprese Salad recipe! With a twist on the traditional, this easy caprese salad features avocado, grape tomatoes, English cucumbers and a vegan pesto. Serve it as an appetizer or a vegan side dish.

Herbivore's Kitchen

Peach Gazpacho

Kate Friedman
Got peaches? Late summer is peach season and a great opportunity to incorporate this sweet, juicy Peach Gazpacho recipe to your plant-based diet.
No ratings yet
Total Time 30 mins
Course Appetizer, Lunch, Main Course, Soup
Cuisine Spanish, vegan, vegetarian
Servings 4 servings

Ingredients
  

  • 6-8 fresh peaches washed, pitted and roughly chopped
  • 1 Anaheim pepper washed, deseeded and roughly chopped
  • 1/4-1/2 Serrano pepper washed, deseeded and roughly chopped
  • 1/4 red onion roughly chopped
  • 1 English cucumber peeled and roughly chopped
  • 1 clove garlic peeled
  • 2-3 tsp sherry vinegar
  • 1/2 cup extra virgin olive oil
  • salt to taste
  • fresh ground pepper to taste
  • Fresh peaches, strawberries and basil as optional garnishment

Instructions
 

  • Put the roughly chopped peaches into your blender and blend until condensed (I do this just to create more space for the rest of the ingredients).
  • Add the pepper, red onion, cucumber, and garlic clove. Blend until smooth.
  • Stir in the sherry vinegar and extra virgin olive oil.
  • Season with salt and fresh ground pepper, to taste.
  • Garnish with fresh peaches, strawberries and fresh basil.
Keyword easy gazpacho soup, fruit gazpacho, gazpacho, gazpacho recipe without bread, gazpacho soup, gazpacho soup recipe, healthy gazpacho, peach cucumber gazpacho, peach gazpacho, stone fruit gazpacho, vegan gazpacho recipe
Tried this recipe?Let us know how it was!

About Herbivore’s Kitchen

Food Blogger Kate Friedman Herbivore's Kitchen Headshot

Herbivore’s Kitchen is a plant-based food blog started by me, a vegan home chef, cookbook author, aspiring food photographer and how-to-be-a-better-food-blogger junkie. You’ll mostly find creative and tasty vegan recipes and detailed deep dives into vegan ingredients (check out my Vegucation section) on my blog. I love knowing as much as I can about the food that I make. I’m also really into running a food blog as a business, so I’ve also got a section of my blog titled: Confessions of a Food Blogger where I get into the nitty gritty on how to build, manage, market and monetize a food blog.


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