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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.
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Total Time 30 minutes
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.
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