Print
Ingredients
Scale
- 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