Golden State Gazpacho

Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Many gazpacho recipes that include fruit turn out tasting more like dessert, which is fine if that's what you're into, but if you want a super-refreshing, seriously savory gazpacho, then this peach-kissed version is for you. You can't go wrong with this very simple recipe; served ice-cold, it might just be your new favorite thing to eat on a hot, sunny afternoon.

By Chef John

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Read the full recipe after the video.

Recipe Summary test

prep:
15 mins
additional:
3 hrs
total:
3 hrs 15 mins
Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
For the Garnish:

Directions

  • Combine peaches, cucumber, onion, garlic, bell pepper, and tomatoes in a blender. Season with salt, cumin, and cayenne. Pour in vinegar, lime juice, olive oil, and water. Blend until smooth, starting with a few pulses and finishing on high speed.

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  • Strain soup through a fine-mesh strainer into a large bowl. Cover with plastic wrap and refrigerate until completely chilled, at least 3 to 4 hours.

  • Stir soup and season to taste. Pour into serving cups and garnish with feta, diced peach, basil, and a sprinkle of cayenne.

Chef's Note:

Use any light-colored vinegar, such as Champagne vinegar.

Nutrition Facts

Per Serving:
138 calories; protein 3.3g; carbohydrates 10.7g; fat 9.9g; cholesterol 11.1mg; sodium 794.5mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Mousielove
Rating: 5 stars
07/15/2019
Excellent. I made a small batch of it with all yellow cherry tomatoes since I didn't have enough room in my blender to add the red. I was happy with the taste without the red. Also had a yellow pepper instead of the orange and a nectarine in lieu of a peach. Otherwise everything as written. I will make this over and over again very refreshing and I just finished making it -it's in the fridge to only get better. (Another nice thing about this is there will be a SF Giants game on later.)Thanks Chef John! Now the day after and it's more mellow - pure heaven. Read More
Helpful
(1)
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Mousielove
Rating: 5 stars
07/14/2019
Excellent. I made a small batch of it with all yellow cherry tomatoes since I didn't have enough room in my blender to add the red. I was happy with the taste without the red. Also had a yellow pepper instead of the orange and a nectarine in lieu of a peach. Otherwise everything as written. I will make this over and over again very refreshing and I just finished making it -it's in the fridge to only get better. (Another nice thing about this is there will be a SF Giants game on later.)Thanks Chef John! Now the day after and it's more mellow - pure heaven. Read More
Helpful
(1)
Cierra Morris
Rating: 3 stars
08/27/2021
I found this too acidic. It had a ton of flavor. Interesting dish, but just too much for me. Best used as a side course. Read More
SSP
Rating: 5 stars
06/22/2020
This is second summer soup recipe we made from Chef John. Amazing. Only change, we added basil to the ingredient in the blender. After chilled, before serving, a teaspoon of sour cream. Read More
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LauraF
Rating: 5 stars
08/26/2020
Beautiful to look at, and delicious to eat! I would omit the onion next time because I don't love the raw flavor. But this was a very refreshing meal! Read More
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