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Peach Gazpacho Soup: Cool and Smooth
Prep Time
20 mins
Total Time
20 mins
Course: Soup
Cuisine: American
Servings: 6 people
Author: Christine | Mid-Life Croissant
  • 1 cup stale bread cubed
  • 2 Tablespoons sherry vinegar
  • 2 Tablespoons water
  • 3 cups /500 gr fresh peaches pitted, peeled and diced
  • 1/2 cup /90 gr cucumber peeled, seeded and diced
  • 1 Tablespoon scallion or spring onion diced
  • 1/4 cup /40 gr yellow bell pepper diced
  • 1 medium ripe tomato skin discarded, grated
  • 1 garlic clove diced
  • 1 cup water
  • 1/4 cup olive oil
  • 1 Tablespoon sherry vinegar
  • 1/2 teaspoon salt
  • slivered almonds for garnish optional
  1. Soak bread in sherry vinegar and water for 15 minutes (or as long as it takes to prepare the other ingredients.)
  2. Combine soaked bread with peaches through the 1 cup of water in a blender (or bowl if using immersion blender.)
  3. Blend until very smooth.
  4. Strain through fine-mesh sieve into a large bowl.
  5. Stir in last three ingredients (oil, vinegar, salt) until well combined.
  6. Cover and chill overnight (see note.)
  7. Serve chilled with slivered almonds for garnish (optional.) Drizzle with more olive oil and/or vinegar to taste.
Recipe Notes

Prep time doesn't include chilling. Ideally, it should be refrigerated overnight before serving. In any event, chill as long as time permits. A few ice cubes come in handy in a pinch. Rounding out your fresh peach supply with frozen peaches is perfectly acceptable. Some gazpacho recipes suggest discarding the crust of the bread before soaking. To me, this seems a waste. In my cooking class, we used it so I did in this recipe as well. Also, the type of bread doesn't matter.