Recipes

Golden State Gazpacho

Name: Golden State Gazpacho
Prep time: 15 min
Total time: 195 min
Ingredients: 2 small ripe yellow peaches, peeled and cubed; 1 cup sliced peeled English cucumber; 0.25 cup chopped yellow onion; 1 clove garlic; 0.5 cup chopped orange bell pepper; 2 pints Sungold cherry tomatoes; 1 cup red cherry tomatoes; 2 teaspoons kosher salt, or more to taste; 0.5 teaspoon ground cumin; 1 pinch cayenne pepper, or to taste; 2 tablespoons white wine vinegar; 1 lime, juiced, or to taste; 3 tablespoons extra-virgin olive oil; 1 cup cold water, or to taste; 0.5 cup crumbled feta cheese, or to taste; 0.5 cup diced peach, or to taste; 6 leaves fresh basil, thinly sliced, or more to taste

4.5

(4)

4 Reviews

2 Photos

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.

Recipe by Chef John

Published on July 3, 2019

2

Prep Time:

15 mins

Additional Time:

3 hrs

Total Time:

3 hrs 15 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

2 small ripe yellow peaches, peeled and cubed
1 cup sliced peeled English cucumber
¼ cup chopped yellow onion
1 clove garlic
½ cup chopped orange bell pepper
2 pints Sungold cherry tomatoes
1 cup red cherry tomatoes
2 teaspoons kosher salt, or more to taste
½ teaspoon ground cumin
1 pinch cayenne pepper, or to taste
2 tablespoons white wine vinegar
1 lime, juiced, or to taste
3 tablespoons extra-virgin olive oil
1 cup cold water, or to taste

For the Garnish:

½ cup crumbled feta cheese, or to taste
½ cup diced peach, or to taste
6 leaves fresh basil, thinly sliced, or more to taste

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.
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
10g	Fat
11g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 138
% Daily Value *
Total Fat 10g	13%
Saturated Fat 3g	15%
Cholesterol 11mg	4%
Sodium 795mg	35%
Total Carbohydrate 11g	4%
Dietary Fiber 2g	8%
Total Sugars 3g
Protein 3g
Vitamin C 57mg	285%
Calcium 85mg	7%
Iron 1mg	6%
Potassium 376mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.