Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Peach Gazpacho 3.2 (88) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: VICTORIA PEARSON Prep Time: 15 mins Total Time: 2 hrs 15 mins Servings: 6 Yield: 4 cups Sweet peaches replace traditional tomatoes in this savory fruit soup. Ingredients 1/2 to 3/4 cup water 6 ripe peaches (about 2 ½ pounds), peeled, halved, pitted, and cut into chunks ½ 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 Directions 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. Season with vinegar, salt, and pepper. Stir in herbs. Garnish with bell pepper and avocado. Drizzle with oil, and sprinkle with salt. Cook's Notes Gazpacho (without herbs) can be refrigerated overnight. Rate it Print