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Peach Gazpacho

Sweet peaches replace traditional tomatoes in this savory fruit soup.

  • Servings: 6
  • Yield: Makes 4 cups
Peach Gazpacho


Source: Martha Stewart Living, July 2010


  • 1/2 to 3/4 cup water
  • 6 ripe peaches (about 2 1/2 pounds), peeled, halved, pitted, and cut into chunks
  • 1/2 medium cucumber, peeled, seeded, and cut into chunks
  • 1 small garlic clove, minced
  • 1 tablespoon champagne vinegar, plus more to taste
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Coarse salt and freshly ground pepper
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley or cilantro
  • Garnish: finely chopped red bell pepper and Hass avocado


  1. Pulse 1/2 cup water, the peaches, cucumber, garlic, vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until coarsely pureed. Thin with more water if desired. Refrigerate for at least 2 hours.

  2. Season with vinegar, salt, and pepper. Stir in herbs. Garnish with bell pepper and avocado. Drizzle with oil, and sprinkle with salt.

Cook's Note

Gazpacho (without herbs) can be refrigerated overnight.

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