Reviews Add Rating & Review 88 Ratings 5 star values: 11 4 star values: 21 3 star values: 31 2 star values: 20 1 star values: 5
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Gallery Peach Gazpacho Credit: VICTORIA PEARSON Recipe Summary prep: 15 mins total: 2 hrs 15 mins Servings: 6 Yield: Makes 4 cups
Ingredients Ingredient Checklist 1/2 to 3/4 cup water 6 ripe peaches (about 2 1/2 pounds), peeled, halved, pitted, and cut into chunks 1/2 medium cucumber, peeled, seeded, and cut into chunks 1 small garlic clove, minced 1 tablespoon champagne vinegar, plus more to taste 2 tablespoons extra-virgin olive oil, plus more for drizzling Coarse salt and freshly ground pepper 2 tablespoons coarsely chopped fresh flat-leaf parsley or cilantro Garnish: finely chopped red bell pepper and Hass avocado
Cook’s Notes Gazpacho (without herbs) can be refrigerated overnight.
Gallery Peach Gazpacho Credit: VICTORIA PEARSON
Recipe Summary prep: 15 mins total: 2 hrs 15 mins Servings: 6 Yield: Makes 4 cups
Gallery
Peach Gazpacho Credit: VICTORIA PEARSON
Peach Gazpacho
Credit: VICTORIA PEARSON
Peach Gazpacho
Recipe Summary prep: 15 mins total: 2 hrs 15 mins Servings: 6 Yield: Makes 4 cups
Recipe Summary
prep: 15 mins total: 2 hrs 15 mins
Servings: 6 Yield: Makes 4 cups
prep: 15 mins
total: 2 hrs 15 mins
prep:
15 mins
total:
2 hrs 15 mins
Servings: 6
Yield: Makes 4 cups
6
Makes 4 cups
Ingredients
Ingredients
- 1/2 to 3/4 cup water 6 ripe peaches (about 2 1/2 pounds), peeled, halved, pitted, and cut into chunks 1/2 medium cucumber, peeled, seeded, and cut into chunks 1 small garlic clove, minced 1 tablespoon champagne vinegar, plus more to taste 2 tablespoons extra-virgin olive oil, plus more for drizzling Coarse salt and freshly ground pepper 2 tablespoons coarsely chopped fresh flat-leaf parsley or cilantro Garnish: finely chopped red bell pepper and Hass avocado
Directions
Pulse 1/2 cup water, the peaches, cucumber, garlic, vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until coarsely pureed. Thin with more water if desired. Refrigerate for at least 2 hours.
Season with vinegar, salt, and pepper. Stir in herbs. Garnish with bell pepper and avocado. Drizzle with oil, and sprinkle with salt.
Cook’s Notes Gazpacho (without herbs) can be refrigerated overnight.
Cook’s Notes
Gazpacho (without herbs) can be refrigerated overnight.
Reviews
Add Rating & Review 88 Ratings 5 star values: 11 4 star values: 21 3 star values: 31 2 star values: 20 1 star values: 5
Reviews
Add Rating & Review 88 Ratings 5 star values: 11 4 star values: 21 3 star values: 31 2 star values: 20 1 star values: 5
Add Rating & Review
88 Ratings 5 star values: 11 4 star values: 21 3 star values: 31 2 star values: 20 1 star values: 5
88 Ratings 5 star values: 11 4 star values: 21 3 star values: 31 2 star values: 20 1 star values: 5
88 Ratings 5 star values: 11 4 star values: 21 3 star values: 31 2 star values: 20 1 star values: 5
5 star values: 11 4 star values: 21 3 star values: 31 2 star values: 20 1 star values: 5
All Reviews for Peach Gazpacho
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Peach Gazpacho
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
