Picture this: It’s a scorching summer day, and you’re lounging on your patio, dreaming of something cool and refreshing to combat the heat. Enter our delightful small batch Cucumber and Peach Gazpacho Recipe —a chilled, no-cook wonder that’s as easy to whip up as it is delicious. This vibrant soup pairs garden-fresh cucumbers with juicy, peak-season peaches, creating a flavor explosion that will have you wondering why you haven't been sipping on gazpacho all summer long.
Not only is this recipe a breeze to make, but it’s also perfectly portioned for two. So, whether you're sharing with a special someone or treating yourself to a double dose of deliciousness, you'll have the ideal amount to cool down with. And did I mention it comes together in mere minutes? No slaving over a hot stove when it's already hotter than Hades outside.
So, grab your blender and prepare to embark on a fun culinary adventure. Because in the world of summer soups, this Cucumber and Peach Gazpacho is a delightful summer treat. Not crazy about cucumber? Try my Melon and Sweet Corn Gazpacho Recipe – a refreshing, slightly sweet gazpacho that is a must try. Let's get blending!
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What is cucumber gazpacho?
Gazpacho, traditionally a Spanish cold soup, is the ultimate summer refresher. While the classic version stars tomatoes, cucumbers, and bell peppers, cucumber gazpacho flips the script, letting cucumbers take center stage. Imagine the cool, crisp bite of cucumbers blended into a velvety, chilled soup, perfectly balanced with tangy vinegar, a hint of garlic and mint, and creamy whole milk yogurt.
Now, add peaches to the mix, and you have a game-changer. For me, the peaches bring a floral sweetness that elevates this gazpacho to new heights, adding a juicy, fragrant note that pairs beautifully with the cucumbers' coolness.
Plus, it's a fantastic way to use up those abundant garden cucumbers and enjoy peak-season peaches in a healthy, no-cook meal that comes together in minutes.
What you'll need
This cucumber and peach gazpacho comes together quickly with just a handful of fresh, summer-perfect ingredients. Here’s what you’ll need to create this cool, refreshing soup for two.
- Yellow peaches
- Cucumbers - I opt for peeling and seeding my cucumbers to remove bitterness. Cucumbers contain bitter compounds called cucurbit acids, which are more concentrated at the ends of the cucumber. By rubbing the ends of the cucumber you can reduce the bitterness by releasing the compounds into a foam. If you decide not to peel you maximize the amount of fiber, vitamins and minerals in the cucumber.
- Ice water – using ice water jump starts the chilling process of this soup.
- Scallion
- Jalapeño chiles – I opt to blend ½ a jalapeno in the soup – it adds just the right amount of heat to the sweet creamy coolness of the soup. If you want extra heat, finely mince some jalapeno as garnish.
- Table salt and pepper
- Sugar
- Plain whole-milk yogurt – I’m a big fan of Siggi’s Icelandic yogurt – it’s creamy and smooth and really creates the perfect backdrop for this cucumber and peach soup.
- Seasoned rice vinegar
- Fresh mint
- Extra virgin olive oil
See recipe card for quantities.
How to make cucumber and peach gazpacho
Ready to whip up a bowl of summer magic? Let's dive in!
- Blend It Up: Start by tossing 2-inch pieces of peach and cucumber, 1 cup of ice water, a scallion, half of a coarsely chopped jalapeño, a pinch of salt, a dash of sugar, and maybe a sprig or two of mint (if you’re feeling adventurous) into your blender. Blend until completely smooth—about 2 minutes should do the trick.
Then, strain this liquid sunshine through a fine-mesh strainer into a large bowl, using the back of a ladle or rubber spatula to press every last drop through.
Whisk in some creamy yogurt, 2 tablespoons of vinegar, a bit of pepper, and another cup of ice water. The ice water jumpstarts the chilling process. Pop it in the fridge to let those flavors meld for at least 20 minutes, or up to 12 hours if you can wait that long.
- Mix the Toppings: While your gazpacho is chilling out, combine ¾-inch pieces of peach and cucumber, a finely chopped jalapeño and the remaining tablespoon of vinegar in a bowl. This will be your crunchy, tangy topping.
- Final Touches: Just before serving, stir some mint into your soup and season it with salt and pepper to taste. Ladle the chilled gazpacho into bowls, top with your peach-cucumber salad, and sprinkle with shredded mint. Finish with a drizzle of oil, and voila! You’re ready to enjoy a cool, refreshing, and downright delightful summer soup.
Now, grab a spoon and dig in—summer never tasted so good!
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Common questions about this recipe
You've got questions... I've got answers! If you have a question about this recipe that isn't answered below, feel free to leave it in the comments, and I'll jump in there to help you out.
Freezing cucumber gazpacho, especially one with yogurt, isn't recommended as it can alter the texture and flavor, making the soup watery and less vibrant. The cucumbers may become mushy, and the yogurt can separate, leading to an unappealing consistency. For the best taste, enjoy your cucumber and peach gazpacho fresh or store leftovers in the refrigerator for up to two days.
You might want to peel a cucumber if it's bitter, especially if the seeds are large. Cucumbers contain bitter compounds called cucurbit acids, which are more concentrated at the ends of the cucumber. Rubbing the ends of the cucumber can reduce the bitterness by releasing the compounds into a foam. Leaving on the peel maximizes the amount of nutrients like fiber, vitamins and minerals. Either way your soup will be delicious.
Related
Looking for other recipes like this? Try this gazpacho recipe for two:
Pairing
These are my favorite dishes to serve with this cucumber and peach gazpacho:
- Serve with goat cheese–topped toasted baguette slices, if desired.
- Bacon Lettuce Tomato and Avocado sandwiches
- Grilled or oven roasted Spatchcock Chicken
Cucumber and Peach Gazpacho Recipe
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Equipment
Ingredients
- ¾ pounds yellow peaches halved and pitted (½-pound cut into 2-inch pieces, remaining cut into ¾-inch pieces)
- ¾ - pounds cucumbers peeled and seeded (½ -pound cut into 2-inch pieces, remaining cut into ¾-inch pieces)
- 1 cup ice water divided
- 1 scallion chopped
- 1 jalapeño chile stemmed, halved, and seeded (half of the jalapeno chopped coarse, ½ teaspoon chopped fine for garnish, if desired)
- ¾ teaspoon table salt
- ½ teaspoon sugar
- ½ cup plain whole-milk yogurt
- 1 ½ tablespoons seasoned rice vinegar divided
- ¼ teaspoon pepper
- 2 tablespoon minced fresh mint plus shredded mint for serving
- extra virgin olive oil
Instructions
Blend It Up:
- In a blender, combine the 2-inch pieces of peach and cucumber, ½ cup of ice water, the scallion, coarsely chopped jalapeño, salt, sugar, and mint. Blend until completely smooth, about 2 minutes.
- Strain the soup through a fine-mesh strainer into a large bowl, using the back of a ladle or a rubber spatula to press the soup through.
- Whisk in the yogurt, 1 tablespoon of vinegar, pepper, and the remaining ½ cup of ice water.
- Cover and refrigerate to meld flavors for at least 20 minutes or up to 12 hours.
Prepare the Toppings:
- Meanwhile, in a bowl, combine ¾-inch pieces of peach and cucumber, finely chopped jalapeño, and the remaining ½ tablespoon of vinegar.
Serve and Enjoy:
- Stir mint into the soup and season with salt and pepper to taste. Serve the gazpacho cold, topping individual portions with the peach-cucumber salad and shredded mint, and drizzling with olive oil.
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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