Cucumber and Peach Gazpacho Recipe
Cucumber and Peach Gazpacho - 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 you will put on repeat.
Servings: 2
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.