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HOT DAMN, summer is finally coming to a close!!!! Can you tell I am super excited?! Well, I am. I have been cleaning out closets and whispering sweet nothings to my fall/winter wardrobe. “In due time, my sweets!” In just a few more weeks, I will be making cobblers, silky butternut and acorn soups, and hearty chilis. But for now, I shall celebrate by eating a yummy cool end of summer peach ginger gazpacho made with the peachiest of peaches the season has gifted me. Thanks, summer, but, I still loathe you.
Peach Ginger Gazpacho Heaven
So, please grab up all the ripe peaches and honor summer (that bitch) right along with me, ya’ll! They are so beautiful and delicious during the month of August. Be sure to find the ripest peaches you can! Check for bruises and broken skin. You don’t want to buy any that are too mushy or dried out. No need to peel them! Just leave the skin on the peaches to add a little glitter of color to the gazpacho. Enjoy the recipe!
Other summer recipes to try
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Ginger Peach Summer Gazpacho
- Total Time: 15 minutes
- Yield: 4 servings 1x
Ingredients
- 5 large ripe peaches
- 1 Asian cucumber (peeled and cubed )
- 1 small red onion (roughly chopped)
- 2 small jalapeños ( seeded and chopped)
- 3 cloves fresh garlic
- 1/4 cup almonds (whole)
- 1 tsp freshly grated ginger (with peel )
- 1 tbsp honey
- 4 tbsp sherry cooking wine
- 2 tsp kosher salt
- 1 tsp fresh cracked pepper
Notes
Slice fleshy part of peach away from the pit. Set aside 1/2 cup of cut fruit for garnish.
In a blender, combine peaches with cucumber and the next 9 ingredients. Pulse until very smooth. You can add a little water if the gazpacho is to thick for your preference. Adjust seasoning by adding more salt and pepper, if needed. Chill in refrigerator for 1 hour.
Serve gazpacho in four bowls and top with reserved sliced peaches.
- Prep Time: 15 minutes
- Category: Soup, vegan
